Beef Fajita Soup Recipe
Servings: 6
Ingredients
- 1 lb lean boneless beef stew meat trim of fat, and cut into 1/2" cubes
- 1 pkt frzn fajita-style vegetables - (16 ounce)
- 2 c. water
- 1 can Mexican-style thick and chunky tomato sauce - (14 1/2 ounce)
- 1 can pinto beans - (14 ounce) rinsed, liquid removed
- 2 tsp grnd cumin
- 1 can black beans - (15 ounce) rinsed, liquid removed
- 1/4 tsp garlic salt
- 1/4 tsp freshly-grnd black pepper Lowfat sour cream for garnish Minced avocado for garnish Shredded Monterey Jack or possibly Cheddar cheese
Directions
- In a 3 1/2 qt slow cooker, combine the beef, broth, water, thawed vegetables, tomato sauce, pinto beans and cumin. Cover and cook on LOW for 8 to 8 1/2 hrs or possibly till the beef is tender.
- Before serving, stir in the black beans, garlic salt and pepper. Heat, covered, for 10 min longer. Serve topped with lowfat sour cream, avocado and cheese.
- This recipe yields 6 servings.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 291g | |
| Recipe makes 6 servings | |
| Calories 345 | |
| Calories from Fat 51 | 15% |
| Total Fat 5.81g | 7% |
| Saturated Fat 2.17g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 12mg | 4% |
| Sodium 543mg | 23% |
| Potassium 1222mg | 35% |
| Total Carbs 54.79g | 15% |
| Dietary Fiber 13.6g | 45% |
| Sugars 2.21g | 1% |
| Protein 20.51g | 33% |
