Mexican Beef, Tomato and red pepper soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 lb lean ground beef1 cup chopped onion8 medium tomatoes (approx. 4 cups chopped)2 red bell peppers with core removed2 cups vegetable stock (prepared or homemade)2 tbsp taco seasoningPam or other vegetable oil spray1 tsp garlic powder1 tbsp cornstarch combined with 2 tbsp water
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.
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.
Nutritional Info 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
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