Ingredients
1 3/4 c. Swanson® Beef Broth
2 potatoes
1 c. Cubed cooked beef
3 c. V8® 100% Vegetable Juice
1 can whole peeled tomatoes
1 bag frozen mixed vegetables
1/4 tsp. dried thyme leaves
tsp. ground black pepper
Preparation
Step 1Place the broth and potatoes in a 4-quart saucepan and heat to a boil over medium-high heat. Reduce the heat to low. Cover and cook for 5 minutes or until the potatoes are tender.Step 2Stir the beef, vegetable juice, tomatoes, vegetables, thyme and black pepper in the saucepan. Cover and cook for 15 minutes or until the vegetables are tender.Step 3Serving Suggestion: Serve with a tossed salad and Ranch salad dressing. For dessert serve dark chocolate cookies with vanilla creme filling.Dietary Exchange: 1 Starch, 3 Vegetable, 1 Lean Meat.Using Swanson Beef Broth: Calories 192, Total Fat 3g, Saturated Fat 1g, Cholesterol 20mg, Sodium 603mg, Total Carbohydrate 30g, Dietary Fiber 6g, Protein 13g, Vitamin A 100%DV, Vitamin C 52%DV, Calcium 6%DV, Iron 14%DV Using Swanson 50% Less Sodium Beef Broth: Calories 192, Total Fat 3g, Saturated Fat 1g, Cholesterol 20mg, Sodium 472mg, Total Carbohydrate 30g, Dietary Fiber 6g, Protein 13g, Vitamin A 100%DV, Vitamin C 52%DV, Calcium 6%DV, Iron 14%DV Using Swanson Certified Organic Beef Broth: Calories 192, Total Fat 3g, Saturated Fat 1g, Cholesterol 20mg, Sodium 504mg, Total Carbohydrate 30g, Dietary Fiber 6g, Protein 13g, Vitamin A 100%DV, Vitamin C 52%DV, Calcium 6%DV, Iron 14%DV
