NUTRITION ESTIMATE Per Cup: 105 Calories; 1g Tot Fat; 0g Sat Fat; 0mg Cholesterol; 487mg Sodium; 15g Carb; 3g Fiber; 6g Sugar; 11g Protein; Weight Watchers 2 points Weight Watchers, you have to love this hearty soup recipe. It just proves how a little meat can be so satisfying, especially when paired with the volume of healthful vegetables and just a touch of carbs. It's a great example of how eating well can leave us satisfied and healthy both.
1 pound ground beef, turkey, elk or other meat
1 splash water
1 onion, chopped
1 red bell pepper, chopped
3 ribs celery, trimmed and chopped
15 ounces canned diced tomatoes
4 carrots, peeled and chopped
1 cup frozen corn (no need to thaw)
4 cups beef broth
1 teaspoon kosher salt (may need less or more depending on saltiness of the broth)
Generous grind of black pepper
1/2 cup ketchup
"Other" - see TIPS
1 cup dried pasta
In a large pot or Dutch oven, cook the meat in the splash of water, breaking the meat up as it cooks, letting each piece get a little 'burn' on it before turning over.
Add the onion, pepper and celery as they're prepped and cook until the vegetables are beginning to soften.
Add all the remaining ingredients except the pasta, cover and bring to a boil.
Turn the heat down to maintain a slow simmer and let cook until the vegetables are cooked.
(If serving later, stop here, let cool, refrigerate. Return to a boil before proceeding.)
Add the pasta and cook for 10 - 15 minutes until pasta is fully cooked.
Serve and savor!
To reheat leftovers, you may need to add more liquid as the pasta sucks up the broth.