"One of the nicest things in life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."
~ Luciano Pavarotti
Warm and very filling.
A great way to dress up canned goods!
35 Minutes to Prepare and Cook
1 lb ground beef
1 onion - chopped
2 cans Campbell's Healthy Request Chunky Vegetable Soup
1 can diced tomatoes - no salt added
1 cup frozen green peas
2 oz. uncooked Whole Wheat Pasta (Healthy Harvest Rotini)
*Optional: garlic, salt, pepper, hot sauce, other seasonings per your
1. Brown ground beef (or turkey or chicken) with chopped onion in large
stock pot. Drain well. Rinse if desired.
2. Add both cans of soup and can of tomatoes and stir well. Add 1/2
to 1 cup of water to provide additional liquid so that the finished soup
will be the consistency you like. Remember the pasta will absorb at least
a cup of the liquid.
3. When soup comes to a boil, stir in the pasta. Elbow macaroni or
mini-pastas are great in this. If using Rotini, I like to break them in
half to have smaller pieces of pasta. Reduce heat if needed to keep soup
at a low boil while the pasta cooks.
4. Add 1 cup of frozen peas (or peas & carrots) approximately 5
minutes before ready to heat. Just long enough to heat through, but not
5. Season with salt, black pepper, cayenne pepper, hot sauce and/or
other herbs and seasonings per your family's preferences.
(I first made a version of this when in the Girl Scout Brownies in elementary
school. We made it over a campfire and the flavor was fantastic!)
Number of Servings: 8
Total Fat: 10.4 g
Cholesterol: 39.1 mg
Sodium: 320.1 mg
Total Carbs: 22.4 g
Dietary Fiber: 4.4 g
Protein: 14.7 g
Weight Watchers Points: 4.79