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Mexican Vegetable-Beef Soup

Yield 2 servings.
For a no-fuss dinner, take two Chile-Corn Muffins from the freezer, and simmer this spicy vegetable-beef soup on the stove.

Ingredients

  • 1/4 pound ground round
  • 1 cup frozen mixed vegetables
  • 3/4 cup peeled, cubed potato
  • 1 (10-ounce) can diced tomato and green chiles, undrained
  • 1 teaspoon dried marjoram
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon salt-free herb-and-spice blend
  • 1/8 teaspoon pepper
  • 1 (13 3/4-ounce) can no-salt-added beef broth

Nutrition Information

  • calories 243
  • caloriesfromfat 15 %
  • fat 4 g
  • satfat 1.3 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 17.4 g
  • carbohydrate 28 g
  • fiber 0.0 g
  • cholesterol 35 mg
  • iron 0.0 mg
  • sodium 679 mg
  • calcium 0.0 mg

How to Make It

  1. Cook ground round in a medium saucepan over medium heat until browned, stirring until it crumbles. Drain and pat dry with paper towels. Wipe drippings from saucepan with a paper towel.

  2. Return meat to saucepan. Stir in mixed vegetables and remaining ingredients. Bring to a boil; cover, reduce heat, and simmer 30 to 35 minutes or until potato is tender.

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