Beef 'n Veggie Soup with Mozzarella

 

 

 

1 lb lean (at least 80%) ground beef

1 large onion, chopped (1 cup)

2 cups Green Giant® frozen mixed vegetables

1 can (14.5 oz) diced tomatoes with green pepper, celery and onions (or other variety), undrained

4 cups water

5 teaspoons beef bouillon granules

1 1/2 teaspoons Italian seasoning

1/4 teaspoon pepper

1 cup shredded mozzarella cheese (4 oz)

 

 

1. In 4-quart Dutch oven, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally,

 until beef is thoroughly cooked; drain.

2. Stir in remaining ingredients except cheese. Heat to boiling; reduce heat. Simmer uncovered 6 to 8 minutes,

stirring occasionally, until vegetables are tender.

3. Sprinkle 2 tablespoons cheese in each of 8 soup bowls; fill bowls with soup.