Spicy Beef Vegetable Stew

This zesty ground beef and vegetable soup is flavorful and comes together so quickly. It makes a complete meal when served with warm cornbread, sourdough or French bread—if you can squeak in a few more calories!

—Lynnette Davis, Tullahoma, TN

• 1 lb. lean ground beef (90% lean)
• 1 cup chopped onion
• 3 ½ cups water
• 1 jar (24 oz.) meatless pasta sauce
• 1 pkg. (16 oz.) frozen mixed vegetables
• 1 can (10 oz.) diced tomatoes and green chiles, undrained
• 1 cup sliced celery
• 1 tsp. beef bouillon granules
• 1 tsp. pepper

Fast

Prep: 10 min. • Cook: 5 min. + releasing • Makes: 8 servings

1. 1. Select saute or browning setting on a 6-qt. electric pressure cooker; adjust for medium heat. Cook beef until no longer pink, 5-10 minutes, breaking it into crumbles; drain. Press cancel. Stir in remaining ingredients.
2. 2. Lock lid; close the pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Allow pressure to release naturally.

Slow

Prep: 10 min. • Cook: 8 hours • Makes: 8 servings

1. 1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink, 5-10 minutes, breaking it into crumbles; drain.
2. 2. Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 8 hours or until the vegetables are tender.

Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.

1 ½ cups: 177 cal., 5g fat (2g sat. fat), 35mg chol., 675mg sod., 19g carb. (8g sugars, 5g fiber), 15g pro. Diabetic exchanges: 2 lean meat, 1 starch.