Beef and Black Bean Soup

recipe
Prep: 1 minute; Cook: 18 minutes.

Yield:

4 servings (serving size: 1 3/4 cups)

Recipe from

Oxmoor House

Nutritional 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

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

Preparation

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.

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.

Note:

Cooking Light Superfast Suppers,

Oxmoor House

January 2003
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