Beef and Vegetable Soup


  • 1 pound ground sirloin
  • 1/2 cup chopped red onion (1 small onion)
  • 2 (14-ounce) cans fat-free, less-sodium beef broth
  • 1 cup water
  • 1 (26-ounce) jar pasta sauce with bell peppers, onions, and spices (such as Newman's Own Sockarooni)
  • 1 (16-ounce) package frozen mixed vegetables
  • 1/4 teaspoon black pepper


  1. Cook beef and onion in a large Dutch oven over medium-high heat until browned, stirring to crumble beef. Drain, if necessary, and return beef mixture to pan. 
  2. Stir in broth and remaining ingredients; cover and bring to a boil. Uncover, reduce heat, and simmer 15 minutes or until thoroughly heated. Yields 8 servings (about 1 cup each).

4 Weight Watchers Points Plus per serving.


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