Search
by Ingredient

Mexican Vegetable Soup

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by Chube

YIELD

4 servings

PREP

20 min

COOK

20 min

READY

40 min

Ingredients

¾ 340.2
POUND G GROUND BEEF
1 1
PACKAGE PACKAGE TOMATO SOUP
with vegetable *
1 1
CAN CAN TOMATO SAUCE *
2 473
CUPS ML WATER
1 1
CAN CAN RED KIDNEY BEANS *
1 237
CUP ML CORN NIBLETS
frozen *
1 ½ 7.5
TEASPOONS ML CHILI POWDER
1 5
TEASPOON ML OREGANO
½ 2.5
TEASPOON ML GARLIC POWDER
½ 118
CUP ML CHEDDAR CHEESE
grated
¼ 59
CUP ML SOUR CREAM
dairy

Directions

In a Dutch oven or heavy medium saucepan, brown ground beef drain fat.

Add Soup Mix, tomato sauce, water kidney beans, corn and seasonings; mix well.

Bring to a boil, simmer covered 15 minutes.

Serve sprinkled with grated cheese and dollop of sour cream.

May be accompanied by Nacho Chips Makes 4 to 5 servings.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 233g (8.2 oz)
Amount per Serving
Calories 323 60% from fat
 % Daily Value *
Total Fat 22g 33%
Saturated Fat 10g 50%
Trans Fat 0g
Cholesterol 94mg 31%
Sodium 185mg 8%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 5%
Sugars g
Protein 51g
Vitamin A 14% Vitamin C 15%
Calcium 16% Iron 17%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 
More health news

Email this recipe