Beef and Black Bean Soup

Prep: 1 minute; Cook: 18 minutes.

Yield: 4 servings (serving size: 1 3/4 cups)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 280
  • Calories from fat: 23%
  • Fat: 7.2g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 2.9g
  • Polyunsaturated fat: 0.3g
  • Protein: 32g
  • Carbohydrate: 25.3g
  • Fiber: 6.8g
  • Cholesterol: 65mg
  • Iron: 4.2mg
  • Sodium: 914mg
  • Calcium: 45mg


  • 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


  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.
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