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CHILI-BEAN SOUP




Source of Recipe


submitted by FI


List of Ingredients




1/3 cup chopped green bell pepper
1 small onion, chopped
1/3 pound lean round steak, sliced into very thin 1" long strips
4 cups low-sodium beef bouillon
1-1/2 teaspoons each: chili powder and dried parsley flakes
3 cups canned peeled tomatoes (with juice), cut into pieces
3 tablespoons cornstarch, dissolved in 1/2 cup water
1 can (15 oz.) pink or pinto beans with juice

Recipe



In a large, heavy soup post sprayed with nonstick spray, stir-fry pepper and onion over medium-high heat until soft but not browned.

Remove from pot and set aside.

Re-spray pot with non-stick spray and brown beef strips over medium-high heat. Add cooked pepper and onion to pot. Add beef bouillon, chili powder, parsley, tomatoes with juice, cornstarch dissolved in water and beans with juice. Cover and simmer for 1 hour.

Servings: 8

Nutritional Information Per Serving:
Calories: 101; Fat: 2.9 grams; Carbohydrates: 12.3 grams;
Protein: 7.1 grams; Sodium: 395 mg; Cholesterol: 9 mg.
Exchanges: 1 Lean Meat, 1 Bread/Starch