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Shortcut Beef and Bean Soup Recipe

submitted by: Marcie

It only takes a half an hour to make this soup. The canned stock and beans save time, the prepared salsa saves time and labor. You can reduce the fat in this recipe by using extra lean ground beef and rinsing the cooked meat. If you do this, you can count the recipe as 1 Starch plus 2 Lean Meat Exchanges.

  • 1 pound lean ground beef
  • 1 onion, chopped fine
  • 1 13 3/4-ounce can beef broth
  • 1 15-ounce can black beans, including liquid
  • 1 cup mild chunky salsa
  • 2 tablespoons finely chopped scallions for garnish

    • In a large pot or dutch oven, brown beef and onion over medium heat. Pour off drippings. Add broth and black beans, simmer 10 minutes. Add salsa and 1 1/2 cups water, cook another 5 minutes.

    Garnish each bowl of soup with a sprinkling of chopped scallions.

    8 servings (makes 8 cups)
    1 serving = 1 cup

    Cal = 185
    CHO(g) = 13
    PRO.(g) = 14
    Total Fat(g) = 8
    Sat. Fat(g) = 3
    CHOL.(mg) = 35
    Fiber(g) = 2
    Sodium(mg) = 800