Food and Nutrition


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Vegetable Soup

This healthy recipe comes from NDSU Extension Service.


  • 1 lb. lean or extra lean ground beef, browned and drained
  • 1 (15-oz.) can tomato sauce (low-sodium)
  • 1 (14.25-oz.) can low-sodium beef broth and
  • 1 can water
  • 1 (16-oz.) can stewed tomatoes (low-sodium)
  • 1 envelope dry onion soup mix
  • 1 (10-ounce) pkg. frozen mixed vegetables


Mix all ingredients together in a slow cooker and cook on low seven to nine hours.

Makes eight servings.

Per serving: 220 calories, 8 grams (g) fat, 15g carbohydrate and 480 mg sodium.
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