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Beef and Black Bean Soup

Yield 4 servings (serving size: 1 3/4 cups)
Prep: 1 minute; Cook: 18 minutes.

Ingredients

  • 1 pound ground round
  • 2 teaspoons salt-free Mexican seasoning
  • 2 (15-ounce) cans black beans, rinsed and drained
  • 2 cups frozen pepper stir-fry, slightly thawed
  • 1 (14-ounce) can low-salt beef broth
  • 1 cup chunky salsa

Nutrition Information

  • calories 280
  • caloriesfromfat 23 %
  • fat 7.2 g
  • satfat 2.6 g
  • monofat 2.9 g
  • polyfat 0.3 g
  • protein 32 g
  • carbohydrate 25.3 g
  • fiber 6.8 g
  • cholesterol 65 mg
  • iron 4.2 mg
  • sodium 914 mg
  • calcium 45 mg

How to Make It

  1. Cook beef in a large saucepan over medium-high heat until beef is browned, stirring to crumble; drain. Return beef to pan; stir in seasoning.

  2. Mash 1 can beans with a fork. Add mashed beans and remaining can beans to beef mixture. Stir in peppers and broth; bring to a boil. Reduce heat, stir in salsa, and simmer, uncovered, 5 minutes.

Cooking Light Superfast Suppers