
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 127.9
- Total Fat: 5.2 g
- Cholesterol: 19.6 mg
- Sodium: 315.2 mg
- Total Carbs: 12.2 g
- Dietary Fiber: 3.3 g
- Protein: 8.5 g
View full nutritional breakdown of Three Bean Taco Soup calories by ingredient
Three Bean Taco Soup
Submitted by: TONIBALOGNA_11
Introduction
Very fiber-full recipe!! Very fiber-full recipe!!Number of Servings: 12
Ingredients
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1 lb extra lean ground beef
1 pkg of taco seasoning
1 pkg of fat-free ranch dressing mix
2 cans of kidney beans (undrained)
2 cans of pinto beans (undrained)
2 cans of black beans( undrained)
1 can of tomatoes with chiles
1 can of corn (optional) (undrained)
Directions
Brown meat and drain.
After meat is drained, put all ingredients in a stock pot and bring to a boil.
Once brought to a boil, the soup is done. Let set about 10 minutes and it is ready to serve.
(I leave the ranch out and put fat free dressing on top to give an extra kick. It is very good and freezes well.)
Serving size:1 cup
Number of Servings: 12
Recipe submitted by SparkPeople user TONIWILSON.
After meat is drained, put all ingredients in a stock pot and bring to a boil.
Once brought to a boil, the soup is done. Let set about 10 minutes and it is ready to serve.
(I leave the ranch out and put fat free dressing on top to give an extra kick. It is very good and freezes well.)
Serving size:1 cup
Number of Servings: 12
Recipe submitted by SparkPeople user TONIWILSON.
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Member Ratings For This Recipe
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This is one of our favorites. Very easy, tasty, and it feeds a BUNCH of people! I add a diced medium onion while I'm browning the meat, and substitute yellow hominy for the corn. We usually serve with jalapeno cornbread. Just the thing for cool evenings when you don't have a lot of time to cook! - 4/13/09
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TASTY - what makes it incredible is how fast and easy it is! I added 2 TBSP of chopped garlic (we love garlic) & I added one can of beef broth to make it soupy. I used Southwestern ranch dressing mix as that is what I had on hand. I topped my bowl off with aTbsp. of fat free plain yogurt. YUM! - 4/13/09
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This recipe looks great, BUT the sodium from pre-packaged spices is a trip to E.R for me with high BP. I season my homemade Mexican foods with spices, with virtually NO sodium in them.Could chef Meg perhaps play around with that type of version? I will definitely be making this my way until she does - 9/1/12
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This is delicious! It's one of the easiest, yet most hardy recipes I've made. I also substituted ground turkey and used low sodium taco seasoning. I think it would taste great with ground chicken as well. Instead of corn, I added a 10 oz box of frozen spinach it was great! Highly recommended! - 7/14/08
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This has become one of our regulars as part of our healthy diet. I use 99% lean ground turkey instead of beef. I also add a few dashes of hot sauce to it to spice it up a little more. I add a can of mexican corn to it when I add corn. One dish of soup with a salad fills me up. Freezes well, too. - 4/3/08
















