Vegetable-Beef Soup
Bakery Cornbread
Ingredients
- 1 lb ground beef
- 1 large zucchini, cut into half-moons
- 1 (8-oz) pkg chopped onions
- 1 Tbsp minced garlic
- 1 (16-oz) pkg frozen mixed vegetables
- 2 (14.5-oz) cans diced tomatoes with Italian seasoning
- 1 (32-oz) carton chicken broth
- 1 (15-oz) can great Northern beans, drained and rinsed
Instructions
- Cook beef, zucchini, onion, and garlic in a Dutch oven over medium heat until beef is browned and crumbly; drain and return to pot.
- Add mixed vegetables and remaining ingredients; bring to a boil, reduce heat, and simmer 10 minutes. Season with salt and pepper, if desired.
Side Dish Ingredients
- 1 (15-oz) round bakery cornbread
- ¼ cup butter, softened
- ¼ cup honey
Side Dish Instructions
- Heat cornbread in microwave just before serving. Serve with butter and honey.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
356
|
376
|
732
|
| Fat (g) | 16 | 19 | 35 |
| Sat. Fat (g) | 6 | 7 | 13 |
| Protein (g) | 20 | 3 | 23 |
| Carb (g) | 32 | 43 | 75 |
| Fiber (g) | 9 | 1 | 10 |
| Sodium (mg) | 1230 | 196 | 1426 |
| T. Sugs (g) | 10 | 35 | 45 |
| A. Sugs (g) | 1 | 35 | 36 |
30 Minute Meals Meal Plan
This recipe selected from the eMeals 30 Minute Meals Meal Plan.
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