| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Soups, And, Sauces |
5 |
Servings |
INGREDIENTS
| 3 |
c |
Water |
| 3 |
|
Beef bouillon cubes |
| 8 |
oz |
Ground beef, lean; see directions |
| 1 |
|
Clove garlic; minced |
| 1/2 |
c |
Green pepper; chopped |
| 1 1/2 |
c |
Tomato juice |
| 1 |
c |
Canned kidney beans; rinsed and drained |
| 1 |
c |
Frozen corn |
| 1/2 |
ts |
Basil |
INSTRUCTIONS
**This recipe called for 10 to 15% lean ground beef. Vons now sells 7%
ground beef now.
In a 3-quart saucepan, combine water and boullion cubes. Bring to a boil
over high heat; reduce heat until water barely simmers. Crush boullion
cubes with back of a spoon. Stir until boullion cubes are completly
dissolved, set aside. In a heavy nonstick skillet, or a pan coated with
non-stick spray, brown beef. Stir with a fork to break up beef. Push
browned beef to one side of skillet. Til skillet; remove all but about 1
teaspoon drippings. Add garlic and bell pepper; saute 30 seconds. Spoon
browned beef and sauted vegetable into bouillon mixture. Add tomato juice,
beans, corn and basil. Bring to a boil over medium heat; reduce heat until
mixture barely simmers. Cover; simmer 15 minutes. 1 serving equals 1 1/2
cups soup.
Eat Light Exchanges:
2 meat; 1 1/2 bread; 1 1/2 vegetable; 1/2 fat and 240 calories.
Recipe By : Eat Light
Posted to MC-Recipe Digest V1 #279
Date: Mon, 04 Nov 1996 21:30:56 -0800
From: Mary Ash <smile@ridgecrest.ca.us>
A Message from our Provider:
“Gratitude produces deep, abiding joy because we know that God is working in us, even through difficulties.”