Tex-Mex Beef Soup
Pat Tyler

( soup, beef, beans, onion, tomatoes )

Tex-Mex Beef Soup
Tex-Mex Beef Soup

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


  1. Spray a large saucepan with nonstick spray coating. Preheat over medium heat.
  2. Add beef, onion and garlic. Cook and stir about 3 minutes or until meat is brown.
  3. Stir in water, undrained tomatoes, carrot, beans, green pepper, tomato paste, chili powder, bouillion, and pepper.
  4. Cover and simmer about 30 min. or until meat is tender.