Mexi-Stroni Soup

Name: Mexi-Stroni Soup
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 chilies, 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

"If you're a fan of classic minestrone but love bold Mexican flavors, this soup's for you! Pumped up with spices as well as veggies and pasta, it's a fill-you-up bowl of fun. —Darlene Island, Lakewood, Washington..."

INGREDIENTS

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1-1/2 pounds beef stew meat (1-inch pieces)

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1-1/2 cups shredded carrots

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1/2 cup chopped onion

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1 jalapeno pepper, seeded and minced, optional

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1 teaspoon ground cumin

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1 teaspoon chili powder

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3/4 teaspoon seasoned salt

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1/2 teaspoon Italian seasoning

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2 cans (10 ounces each) diced tomatoes and green chilies, undrained

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2 cups spicy hot V8 juice

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1 carton (32 ounces) reduced-sodium beef broth

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1 medium zucchini, halved and thinly sliced

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2 cups finely shredded cabbage

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2 celery ribs, thinly sliced

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1 can (16 ounces) kidney beans, rinsed and drained

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1 can (15 ounces) black beans, rinsed and drained

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1 cup small pasta shells

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1/4 cup chopped fresh cilantro

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