Tex-Mex Vegetable Beef Soup
Source of Recipe
Joanna M. Lund
Recipe Introduction
Serves 6 (1 1/3 cup)
List of Ingredients
- 16 ounces extra-lean ground turkey or beef
- 1 3/4 cups (one 14.5-ounce can) diced tomatoes, undrained
- 1 cup (one 8-ounce can) Hunt's Tomato Sauce
- 1 3/4 cups (one 14 1/2-ounce can) Swanson Beef Broth
- 1 1/4 cup chopped onion
- 1 cup diced celery
- 1 1/2 cups frozen sliced carrots, thawed
- 1 1/2 cups frozen cut green beans, thawed
- 1 1/2 cups fozen whole-kernel corn, thawed
- 2 tablespoons pourable Splenda or Sugar Twin
- 1 1/2 teaspoon chili seasoning
- 1 teaspoon dried parsley flakes
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, tomato sauce, and beef
broth. Stir in onion, celery, carrots, green beans, and corn. Add Splenda,
chili seasoning, and parsley flakes. Mix well to combine. Cover and cook on LOW
for 8 hours. Mix well before serving.
Final Comments
HINT: Thaw frozen vegetables by placing in a colander and rinsing under hot
water for one minute.
Each serving equals:
HE: 3 Vegetable * 2 Protien * 1/2 Bread
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208 Calories * 4 gm Fat * 19 gm Protein * 24 gm Carbohydrate *
650 Sodium * 60 mg Calcium * 5 gm Fiber
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DIABETIC: 2 1/2 Vegetable * 2 Meat * 1/2 Starch
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