Fiesta bean soup

5 Servings

Ingredients

Quantity Ingredient
3 cups Water
3 Beef bouillon cubes
8 ounces Ground beef, lean; see directions
1 Clove garlic; minced
½ cup Green pepper; chopped
1½ cup Tomato juice
1 cup Canned kidney beans; rinsed and drained
1 cup Frozen corn
½ teaspoon Basil

Directions

**This recipe called for 10 to 15% lean ground beef. Vons now sells 7% ground beef now.

In a 3-quart saucepan, combine water and boullion cubes. Bring to a boil over high heat; reduce heat until water barely simmers. Crush boullion cubes with back of a spoon. Stir until boullion cubes are completly dissolved, set aside. In a heavy nonstick skillet, or a pan coated with non-stick spray, brown beef. Stir with a fork to break up beef. Push browned beef to one side of skillet. Til skillet; remove all but about 1 teaspoon drippings. Add garlic and bell pepper; saute 30 seconds. Spoon browned beef and sauted vegetable into bouillon mixture. Add tomato juice, beans, corn and basil. Bring to a boil over medium heat; reduce heat until mixture barely simmers. Cover; simmer 15 minutes. 1 serving equals 1½ cups soup.

Eat Light Exchanges:

2 meat; 1 ½ bread; 1 ½ vegetable; ½ fat and 240 calories.

Recipe By : Eat Light

Posted to MC-Recipe Digest V1 #279 Date: Mon, 04 Nov 1996 21:30:56 -0800 From: Mary Ash <smile@...>

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