Tex-Mex Vegetable Beef Soup Recipe
Tex-Mex Vegetable Beef Soup is an easy and hearty stovetop recipe for a flavorful and spicy soup. Made with beef chuck roast, corn, zucchini, tomatoes, black bean soup, onions and spiced well. A great soup recipe for the Autumn and Winter months. It is also a healthy, low calories, low fat, low carbohydrates and Weight Watchers (6) PointsPlus recipe.
Ingredients
- Season beef with the salt.
- Heat the oil in a 4 quart saucepan over medium-high heat. Add the beef in batches and cook until well browned, stirring occasionally. Remove beef from the saucepan. drain off any fat.
- Reduce heat to medium. Add in onion and cook for 5 minutes or until tender-crisp, stirring occasionally. Add the chile pepper; cook and stir for 1 minute.
- Stir in the soup, water and tomatoes; bring to a boil. Reduce heat to low. Cover and cook 35 minutes or until beef is fork-tender. Stir in zucchini and corn. Cook for 10 minutes or until zucchini is tender, stirring occasionally.
Directions
- Season beef with the salt.
- Heat the oil in a 4 quart saucepan over medium-high heat. Add the beef in batches and cook until well browned, stirring occasionally. Remove beef from the saucepan. drain off any fat.
- Reduce heat to medium. Add in onion and cook for 5 minutes or until tender-crisp, stirring occasionally. Add the chile pepper; cook and stir for 1 minute.
- Stir in the soup, water and tomatoes; bring to a boil. Reduce heat to low. Cover and cook 35 minutes or until beef is fork-tender. Stir in zucchini and corn. Cook for 10 minutes or until zucchini is tender, stirring occasionally.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 3g | |
| Recipe makes 6 servings | |
| Calories 14 | |
| Calories from Fat 1 | 7% |
| Total Fat 0.17g | 0% |
| Saturated Fat 0.02g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 20mg | 1% |
| Potassium 5mg | 0% |
| Total Carbs 2.99g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 1.0g | 1% |
| Protein 0.17g | 0% |
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