Santa Fe Beef Soup
Source of Recipe
Joanna M. Lund
Recipe Introduction
Serves 6 (1 1/3 cups)
List of Ingredients
- 8 ounes extra-lean ground turkey or beef
- 1 3/4 cups (one 14.5-ounce can) diced tomatoes, undrained
- 2 3/4 cups reduced-sodium tomato juice
- 1 cup chopped onion
- 1/2 cup chopped green bell pepper
- 10 ounces (one 16-ounce can) red kidney beans, rinsed and drained
- 1 1/2 cups frozen whole-kernel corn, thawed
- 1 tablespoon taco seasoning
- 1 1/2 cups (6 ounces) cubed Velveeta Light processed cheese
Instructions
- In a large skillet sprayed with butter-flavored cooking spray, brown meat. Spray a slow cooker container with butter-flavored cooking spray. In prepared container, combine browned meat, undrained tomatoes, and tomato juice. Stir in onion, green pepper, kidney beans, corn and taco seasoning. Add Velveeta cheese. Mix well to combine. Cover and cook on HIGH for 3 to 4 hours. Mix well before serving.
Final Comments
HINT: Thaw corn by placing in a colander and rinsing under hot water for one minute.
Each serving equals:
HE: 2 Protein * 2 Vegetable * 1 Bread
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262 Calories * 6 gm Fat * 20 gm Protein * 32 gm Carbohydrate *
991 Sodium * 256 mg Calcium * 6 gm Fiber
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DIABETIC: 3 Meat * 2 Vegetable * 1 1/2 Starch
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