Mexi-Stroni Soup
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
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
Directions
-
1Place first 11 ingredients in a 6- or 7-qt. slow cooker. Cook, covered, on low until meat is tender, 7-9 hours.
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.
This reviews section is powered by Viafoura, whose privacy policy governs its data practices.
