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Healthy and Budget Friendly Recipe
Taco Soup
1 lb. lean ground beef
1 medium green bell pepper, diced
1 large yellow onion, diced
3 cups hot, fat-free, sodium free beef broth
1 15.5 oz can pinto beans
1 15.25 oz can whole kernal corn
1 14.5 oz can tomatoes, low sodium, chopped with liquid | 4 tsp chili powder
1 tsp cumin
1/4 tsp garlic powder
1/4 tsp cayenne pepper
6 crisp taco shells
2 cups (16 oz) grated cheddar cheese |
Directions:
1. Brown meat, pepper and onions in a large skillet over medium-high heat. Drain fat.
2. Add broth, tomatoes, beans, corn and seasonings.
3. Reduce heat to low, cover and simmer for 20 minutes.
4. Crumble 1/2 taco shell in each bowl, add soup and top with cheese. Serve hot.
Variation - Try black beans in place of pinto beans.
Tip - To reduce sodium use low sodium canned vegetables.
Makes: 12 servings Serving Size: 1 cup
Nutritional Information per serving: Calories: 277, Total Fat: 13 grams, Carbohydrate: 19 grams,
Dietary Fiber: 3 grams, Protein: 21 grams |
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