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Tex-Mex Beef Soup |
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| Course : |
Soups |
| From: |
HungryMonster.com |
| Serves: |
5 |
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Ingredients:
| 1/2 |
pound |
beef round -- cut 1/2 inch cubes |
| 1 |
cup |
chopped onions |
| 1 |
clove |
garlic -- minced |
| 2 |
cups |
water |
| 16 |
ounces |
canned tomatoes -- (1 can), cut up |
| 1 |
cup |
carrots -- chopped |
| 8 |
ounces |
kidney beans, canned -- (1 can), drained |
| 1/2 |
cup |
green pepper -- chopped |
| 2 |
tablespoons |
tomato paste |
| 1 |
tablespoon |
chili powder |
| 2 |
teaspoons |
instant beef bouillon granules |
| 1/4 |
teaspoon |
black pepper |
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Preparation:
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 paste, chili powder, bouillon granules, and pepper. Cover and simmer about 30 minutes or till meat is tender. |
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Nutritional Information:
147 calaories, 15 g. protein, 16 g. carbohydrate, 3 g fat, 29 mg cholesterol, 381 mg sodium, 681 potassium |
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