This recipe offers comforting warmth on those very cold winter days. I serve it with hot garlic bread or crusty French bread.
—KELLY MILAN LAKE JACKSON, TX
START TO FINISH: 30 MIN. • MAKES: 10 servings (3 3/4 quarts)
1 pound ground beef
2 cups sliced celery
1 cup chopped onion
2 teaspoons minced garlic
4 cups water
2 medium red potatoes, peeled and cubed
2 cups frozen corn
1 1/2 cups uncooked small shell pasta
4 pickled jalapeno slices
4 cups V8 juice
2 cans (10 ounces each) diced tomatoes with green chilies
1 to 2 tablespoons sugar
1. In a Dutch oven, cook beef, celery and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the water, potatoes, corn, pasta and jalapeno.
2. Bring to a boil. Reduce heat; cover and simmer 10-15 minutes or until pasta is tender. Stir in the remaining ingredients; heat through.
PER SERVING 1 1/2 cups equals 221 cal., 5 g fat (2 g sat. fat), 22 mg chol., 548 mg sodium, 33 g carb., 4 g fiber, 13 g pro. Diabetic Exchanges: 2 vegetable, 1 1/2 starch, 1 lean meat.
FREEZE OPTION Cool soup and transfer to freezer containers. Freeze up to 3 months. To use, thaw in the refrigerator overnight. Transfer to a saucepan. Cover and cook over medium heat until heated through.