Chili Bean-Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1/2 lb. lean ground beef, crumbled1/2 cup chopped celery1 cup chopped onion3/4 cup chopped carrots3/4 cup chopped red bell pepper1 cloves garlic, finely minced1/2 package Lawry's Taco Seasoning1 can pinto beans, undrained1 can red kidney beans, undrained1 can diced tomatoes, undrained2 cups baby spinach (you may wish to chop and remove long stems)1/4 cup chopped cilanto1 + cup Swanson chicken Broth, 99% Fat Free
Brown ground beef over high heat. Drain any fat. Add celery, onion, garlic, carrots, bell pepper and cook until vegetables are wilted and onions are transparent. Stir in Taco seasoning mix.
Stir in undrained beans and tomatoes. When soup comes to boil, add spinach and cilanto. Add chicken broth to desired consistency. Reduce hear. Simmer, covered, for 30 to 45 minutes.
Serving Size: makes approximately 6, 1 1/2 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user BEACHBETH.
Stir in undrained beans and tomatoes. When soup comes to boil, add spinach and cilanto. Add chicken broth to desired consistency. Reduce hear. Simmer, covered, for 30 to 45 minutes.
Serving Size: makes approximately 6, 1 1/2 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user BEACHBETH.
Nutritional Info Amount Per Serving
- Calories: 265.0
- Total Fat: 8.6 g
- Cholesterol: 29.2 mg
- Sodium: 837.5 mg
- Total Carbs: 32.8 g
- Dietary Fiber: 9.6 g
- Protein: 15.4 g
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