Name: Mexi-Stroni Soup
Prep time: 25 min
Cook time: 7 h 30 min
Total time: 7 h 55 min
Yield: 10 servings (3-3/4 quarts)
Cuisine: North America, Southwest
Ingredients: 1-1/2 pounds beef stew meat (1-inch pieces); 1-1/2 cups shredded carrots; 1/2 cup chopped onion; 1 jalapeno pepper, seeded and minced, optional; 1 teaspoon ground cumin; 1 teaspoon chili powder; 3/4 teaspoon seasoned salt; 1/2 teaspoon Italian seasoning; 2 cans (10 ounces each) diced tomatoes and green chiles, undrained; 2 cups spicy hot V8 juice; 1 carton (32 ounces) reduced-sodium beef broth; 1 medium zucchini, halved and thinly sliced; 2 cups finely shredded cabbage; 2 celery ribs, thinly sliced; 1 can (16 ounces) kidney beans, rinsed and drained; 1 can (15 ounces) black beans, rinsed and drained; 1 cup small pasta shells; 1/4 cup chopped fresh cilantro

If you're a fan of classic minestrone but love bold Mexican flavors, this soup's for you! It's pumped up with spices, veggies and pasta for a filling bowl of fun. —Darlene Island, Lakewood, Washington

Test Kitchen tips

The V8 and diced tomatoes with green chiles add nice heat. If you like it spicier still, go ahead and add the optional jalapeno.

Elbow macaroni can be used in place of small pasta shells.

Test Kitchen Approved

Mexi-Stroni Soup

0 | 0 Reviews Add your review

Yield: 10 servings (3-3/4 quarts)

Prep: 25 min

Cook: 7 hours 30 min

Save Saved Saving email print

Ingredients

1-1/2 pounds beef stew meat (1-inch pieces)
1-1/2 cups shredded carrots
1/2 cup chopped onion
1 jalapeno pepper, seeded and minced, optional
1 teaspoon ground cumin
1 teaspoon chili powder
3/4 teaspoon seasoned salt
1/2 teaspoon Italian seasoning
2 cans (10 ounces each) diced tomatoes and green chiles, undrained
2 cups spicy hot V8 juice
1 carton (32 ounces) reduced-sodium beef broth
1 medium zucchini, halved and thinly sliced
2 cups finely shredded cabbage
2 celery ribs, thinly sliced
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 cup small pasta shells
1/4 cup chopped fresh cilantro

Text Ingredients

Directions

Place first 11 ingredients in a 6- or 7-qt. slow cooker. Cook, covered, on low until meat is tender, 7-9 hours.<br data-original-title="" title=""> Stir in zucchini, cabbage, celery, beans and pasta. Cook, covered, on high until vegetables and pasta are tender, 30-45 minutes, stirring occasionally. Stir in cilantro.

Nutrition Facts

1-1/2 cups: 249 calories, 5g fat (2g saturated fat), 44mg cholesterol, 816mg sodium, 29g carbohydrate (5g sugars, 6g fiber), 21g protein. Diabetic Exchanges: 2 starch, 2 lean meat.

Loading Popular in the Community

Loading Reviews