Mexican Tomato soup
(6)
  • Minutes to Cook:
  • Number of Servings: 4
Ingredients
1L tomato soup as base. Use the one you add water with to reduce calories.1 small can of sweet corn1 cup red kidney beans250gr minced meat replacement1tbsp mexican spice mix (or chili con carne mix)
Directions
Put the minced meat in a pan till its baked brown. Add spices and bake for another minute. Stir soup, corn and kidneybeans with the meat and make it boil. Leave it shimmer for 3 minutes.

Serve with some sour cream or tortillia chips if you like.

Serves: 4

Number of Servings: 4

Recipe submitted by SparkPeople user UNIFLAME.
Servings Per Recipe: 4
Nutritional Info Amount Per Serving
  • Calories: 301.5
  • Total Fat: 2.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,221.1 mg
  • Total Carbs: 52.4 g
  • Dietary Fiber: 7.1 g
  • Protein: 19.0 g

Member Reviews
  • LYNCKA
     Really tasty, family loved it, I added 1 can of chopped green chilis. Delicious. - 1/21/08
  • LIVERPOOL8
     will it make you lose wight
    - 5/11/07
  • JALEPENOANN
     Made this for a quick dinner tonight. Very tasty and very filling. Will definitely be making it again. - 5/5/07
  • NPRICE
     I made this recipe and found it to be OK. 100gr of minced meat is a little under 1/4 pound. I used ground turkey. I got 7 cups and it came out to 200 calories per cup. I re-wrote this recipe using exact number of ounces for each ingredient. - 5/5/07
  • SPINDERELLA1
     Very good, I made this today for Cinco de Mayo and will definitely make it again. - 5/5/07
  • MLANE6775
     A new twist on plain old soup, with a reduced fat grilled cheese sandwich, or skip the sandwich and sprinkle some cheese on top.Yum! - 5/4/07
  • BELSAMMAEL
     it's yum..and you can make it mild or spicy if you prefer ^^ - it's easy to made, very quick, and very filling - 4/28/07



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