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Suggest a better description**This recipe called for 10 to 15% lean ground beef. Vons now sells 7% ground beef now. In a 3-quart saucepan, combine water and boullion cubes. Bring to a boil over high heat; reduce heat until water barely simmers. Crush boullion cubes with back of a spoon. Stir until boullion cubes are completly dissolved, set aside. In a heavy nonstick skillet, or a pan coated with non-stick spray, brown beef. Stir with a fork to break up beef. Push browned beef to one side of skillet. Til skillet; remove all but about 1 teaspoon drippings. Add garlic and bell pepper; saute 30 seconds. Spoon browned beef and sauted vegetable into bouillon mixture. Add tomato juice, beans, corn and basil. Bring to a boil over medium heat; reduce heat until mixture barely simmers. Cover; simmer 15 minutes. 1 serving equals 1 1/2 cups soup. Eat Light Exchanges: 2 meat; 1 1/2 bread; 1 1/2 vegetable; 1/2 fat and 240 calories. Recipe By : Eat Light Posted to MC-Recipe Digest V1 #279 Date: Mon, 04 Nov 1996 21:30:56 -0800 From: Mary Ash
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Serving Size: 1 Serving (219g) | ||
Recipe Makes: 5 Servings | ||
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Calories: 47 | ||
Calories from Fat: 5 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.6g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0.3mg | 0 % | |
Sodium 222.2mg | 8 % | |
Potassium 234.8mg | 6 % | |
Total Carbohydrate 10.3g | 3 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 9.4g | ||
Protein 1.8g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 47
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