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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 262.8
  • Total Fat: 16.2 g
  • Cholesterol: 56.8 mg
  • Sodium: 435.5 mg
  • Total Carbs: 13.7 g
  • Dietary Fiber: 2.6 g
  • Protein: 15.4 g

View full nutritional breakdown of Mexican Beef, Tomato and red pepper soup calories by ingredient
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Mexican Beef, Tomato and red pepper soup

Submitted by: DANCEMOM1970

Introduction

Hearty Mexican flavoured soup that can be poured over brown rice for a complete meal or just a filling addition to lunch or dinner. Hearty Mexican flavoured soup that can be poured over brown rice for a complete meal or just a filling addition to lunch or dinner.
Number of Servings: 6

Ingredients

    1 lb lean ground beef
    1 cup chopped onion
    8 medium tomatoes (approx. 4 cups chopped)
    2 red bell peppers with core removed
    2 cups vegetable stock (prepared or homemade)
    2 tbsp taco seasoning
    Pam or other vegetable oil spray
    1 tsp garlic powder
    1 tbsp cornstarch combined with 2 tbsp water

Tips

If desired, you can add a dollop of low fat sour cream and/or some shredded cheddar cheese. These additions are not counted in the nutritional information, so be sure to add it.


Directions

Quarter tomatoes and spray red pepper pieces and tomatoes with light coating of vegetable oil spray. Roast in 400 degree oven for 45 minutes. Meanwhile, crumble fry ground beef and onion until cooked through. Drain any fat that remains.

Put roasted veggies in blender or food processor until smooth. Add pureed mixture to stock and meat mixture and heat through. Add salt and pepper to taste and garlic powder (use more or less based on your tastes) and taco seasoning.

Bring soup to boiling point and add water and cornstarch mixture to thicken soup.

Serving Size: Makes 6 generous servings of approx. 1.5 cups each.

Number of Servings: 6

Recipe submitted by SparkPeople user DANCEMOM1970.






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