Tex-mex beef soup

Yield: 10 Servings

Measure Ingredient
1 pounds Beef round; cut 1/2 inch cubes
2 cups Chopped onions
2 Cloves garlic; minced
1 cup Water
2 cans (15 oz) tomatoes; cut up
2 cups Carrots; chopped
1 can (8 oz) great northern beans; drained
1 can (8 oz) kidney beans; drained
1 cup Chopped green bell pepper
2 cans (8 oz) tomato sauce
1½ tablespoon Chili powder
4 teaspoons Instant beef bouillon granules
½ teaspoon Black pepper

Spray a large saucepan with nonstick spray coating. Preheat over medium-high heat. add beef, onion and garlic. Cook and stir about 3 minutes or till meat is brown. Stir in water, undrained tomatoes, carrot, beans, green pepper, tomato sauce, chili powder, bouillon granules, and pepper.

Cover and simmer about 30 minutes or till meat is tender.

Posted to recipelu-digest by "Crane C. Walden" <cranew@...> on Feb 6, 1998

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