Tex-mex Beef Soup
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Tex-Mex | Soups | 10 | Servings |
INGREDIENTS
| 1 | lb | Beef round, cut 1/2 inch |
| cubes | ||
| 2 | c | Chopped onions |
| 2 | Cloves garlic, minced | |
| 1 | c | Water |
| 2 | 15 oz tomatoes cut up | |
| 2 | c | Carrots, chopped |
| 1 | 8 oz great northern beans | |
| drained | ||
| 1 | 8 oz kidney beans drained | |
| 1 | c | Chopped green bell pepper |
| 2 | 8 oz tomato sauce | |
| 1 1/2 | T | Chili powder |
| 4 | t | Instant beef bouillon |
| granules | ||
| 1/2 | t | Black pepper |
INSTRUCTIONS
Spray a large saucepan with nonstick spray coating. Preheat over medium-high heat. add beef, onion and garlic. Cook and stir about 3 minutes or till meat is brown. Stir in water, undrained tomatoes, carrot, beans, green pepper, tomato sauce, chili powder, bouillon granules, and pepper. Cover and simmer about 30 minutes or till meat is tender. Posted to recipelu-digest by "Crane C. Walden" <cranew@foothill.net> on Feb 6, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 231
Calories From Fat: 115
Total Fat: 12.9g
Cholesterol: 32.2mg
Sodium: 517.3mg
Potassium: 649.5mg
Carbohydrates: 18.9g
Fiber: 5.8g
Sugar: 6.9g
Protein: 12g