Tex-Mex Beef Soup

Pat Tyler

( soup, beef, beans, onion, tomatoes )

Yield: 5 servings; 147 calories each

Ingredients

1 C cooked beef, leftovers, chopped
1 C chopped onion
1 clove garlic, minced
2 C water
1 16-oz can tomatoes, diced
1 C chopped carrot
1 8-oz Can red kidney beans
½ C chopped green pepper
1 Tbsp chili powder
2 tsp instant beef base
¼ tsp pepper

Instructions

1. Spray a large saucepan with nonstick spray coating. Preheat over medium heat.
2. Add beef, onion and garlic. Cook and stir about 3 minutes or until meat is brown.
3. Stir in water, undrained tomatoes, carrot, beans, green pepper, tomato paste, chili powder, bouillion, and pepper.
4. Cover and simmer about 30 min. or until meat is tender.