Tex-Mex Beef SoupPat Tyler
( soup, beef, beans, onion, tomatoes )
Yield: 5 servings; 147 calories each
1 C cooked beef, leftovers, chopped
1 C chopped onion
1 clove garlic, minced
2 C water
1 16-oz can tomatoes, diced
1 C chopped carrot
1 8-oz Can red kidney beans
½ C chopped green pepper
1 Tbsp chili powder
2 tsp instant beef base
¼ tsp pepper
- Spray a large saucepan with nonstick spray coating. Preheat over medium heat.
- Add beef, onion and garlic. Cook and stir about 3 minutes or until meat is brown.
- Stir in water, undrained tomatoes, carrot, beans, green pepper, tomato paste, chili powder, bouillion, and pepper.
- Cover and simmer about 30 min. or until meat is tender.