Emprimir
Correo Electrónico
Add a photoTex-Mex Vegetable Beef Soup is an easy and hearty stovetop recipe for a flavorful and spicy soup. Made with beef chuck roast, corn, zucchini, tomatoes and onion, spiced well. A great soup recipe for the Autumn and Winter months. It is also a healthy, low calories, low fat, low carbohydrates, WeightWatchers (6) PointsPlus recipe.
Ingredientes
- 1 lb boneless beef chuck roast, cut into (1-inch) pieces
- 1/2 tsp salt
- 1 tbsp vegetable oil
- 1 medium size onion, chopped (about 1/2 cup)
- 1 canned, chipotle chile in adobo sauce, chopped
- 1 (10-3/4 oz) can condensed black bean, cumin & cilantro soup
- 1-1/2 cups water
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 medium zucchini, cut into (1/2-inch) pieces, (about 1-1/2 cups)
- 1 cup frozen whole kernel corn, thawed
Direcciones
- Season beef with the salt.
- Heat the oil in a 4 quart saucepan over medium-high heat. Add the beef in batches and cook until well browned, stirring occasionally. Remove beef from the saucepan. Drain off any fat.
- Reduce heat to medium. Add in onion and cook for 5 minutes or until tender-crisp, stirring occasionally. Add the chile and cook and stir for 1 minute.
- Stir in the soup, water and tomatoes and bring to a boil. Reduce heat to low. Cover and cook 35 minutes or until beef is fork-tender. Stir in zucchini and corn. Cook for 10 minutes or until the zucchini is tender, stirring occasionally.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 249g | |
| Recipe makes 6 servings | |
| Calories 355 | |
| Calories from Fat 140 | 39% |
| Total Fat 15.61g | 20% |
| Saturated Fat 5.36g | 21% |
| Trans Fat 0.06g | |
| Cholesterol 61mg | 20% |
| Sodium 286mg | 12% |
| Potassium 874mg | 25% |
| Total Carbs 29.48g | 8% |
| Dietary Fiber 6.7g | 22% |
| Sugars 3.31g | 2% |
| Protein 25.01g | 40% |
%20PointsPlus%20recipe.){kind=link}