Texas Vegetable Soup

Recipe By: JoAnna M. Lund

4 Points per serving

16 ounces ground 90% lean turkey or beef

1 cup chopped onion

1 cup chopped celery

1 3/4 cups canned beef broth (one 14 1/2 oz can)

2 cups Campbell's Healthy Request tomato juice

6 ounces canned red kidney beans -- rinsed and drained (one 8 ounce can)

2 cups canned tomatoes -- coarsely chopped, undrained

1 1/2 cups frozen whole-kernel corn

1 cup frozen sliced carrots

1 cup frozen cut green beans

1/2 teaspoon minced garlic

1 teaspoon JO's Chili Seasoning

1/4 teaspoon black pepper

In a large saucepan sprayed with olive-flavored cooking spray, brown meat and onion. Add celery, beef broth, tomato juice, kidney beans, tomatoes, corn, carrots and green beans. Mix well to combine. Stir in garlic, JO's Chili Seasoning and black pepper. Bring mixture to a boil. Reduce heat. Cover and simmer 30 minutes, stirring occasionally. Serves 6 (1 1/2 cups).

Hint: Substitute any reputable brand for JO's Chili Seasoning Cathy's Note: This is really great on a cold day. It's also very filling. I usually get it all mixed up the night before and put it in my crockpot on low before I go to work. Then by the time I get home it's ready. Add crackers or corn bread and supper's ready! It freezes really well, too. Hope you enjoy it.

Serving Size : 6

Serving size (1 1/2 cups)

According to the newsletter: Per serving: 223 Cal, 7g Fat, 18g Pro, 22g Carb, 415mg Sod, 5g Fib

Healthy Exchanges: 2 2/3 Vegetable, 2 1/2 Protein, 1/2 Bread, 6 Opt. Cal.

Diabetic: 2 Meat, 1 1/2 Vegetable, 1 Starch

Weight Watcher Points: 4

Source: "Healthy Exchanges Food Newsletter, Nov. 1995"

NOTES : Submitted by Cathy