Quick Beef Soup

1. 1

   Cook ground chuck in a large nonstick skillet over medium heat until browned, stirring to crumble.

2. 2

   Drain and pat dry with paper towels.

3. 3

   Wipe pan drippings from skillet with a paper towel. Return ground chuck to skillet and add tomato sauce, sliced carrots, chopped onion and undrained, sliced mushrooms.

4. 4

   Stir in water.

5. 5

   Cover and bring to a boil.

6. 6

   Reduce heat and simmer 30 to 35 minutes or until carrots are tender, stirring occasionally. Serve hot.

7. 7

   Yields 10 servings (1 cup each).

8. 8

   Calories:

9. 9

   84. Exchanges:

10. 10

    1 starch.

* Per serving · 4 servings · Values may vary.

No additional tips available.