Mexican Vegetable Soup Recipe
Servings: 4
Ingredients
- 3/4 lb Grnd beef
- 1 pkt Lipton Tomato Vegetable Soup Mix
- 1 can (7.5 ounce/213 ml)Tomato Sauce
- 2 c. Water
- 1 can (14oz/398ml)red kidney beans
- 1 c. Frzn corn niblets
- 1 1/2 tsp Chili Pwdr
- 1 tsp Oregano
- 1/2 tsp Garlic pwdr
- 1/2 c. Grated cheddar cheese
- 1/4 c. Dairy lowfat sour cream Nacho Chips
Directions
- In a Dutch oven or possibly heavy medium saucepan, brown grnd beef drain fat. Add in Soup Mix, tomato sauce, water kidney beans, corn and seasonings; mix well.
- Bring to a boil, simmer covered 15 min. Serve sprinkled with grated cheese and dollop of lowfat sour cream. May be accompanied by Nacho Chips Makes 4-5 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 235g | |
| Recipe makes 4 servings | |
| Calories 268 | |
| Calories from Fat 181 | 68% |
| Total Fat 20.21g | 25% |
| Saturated Fat 9.31g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 76mg | 25% |
| Sodium 166mg | 7% |
| Potassium 286mg | 8% |
| Total Carbs 1.71g | 0% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.62g | 0% |
| Protein 19.21g | 31% |
