Guest guest Posted June 6, 2004 Report Share Posted June 6, 2004 > > Healthy Exchanges > by Jo Lund > Texas Vegetable Soup > 16 ozs ground 90% lean turkey or beef > 1 cup chopped onion > 1 cup chopped celery > 1-3/4 cups canned beef broth (14-1/2 oz can) > 2 cups 's Healthy Request tomato juice > 6 ounces canned red kidney beans, rinsed and drained (8 oz can) > 2 cups canned tomatoes, coarsely chopped, undrained (16 oz can) > 1-1/2 cups frozen whole-kernel corn > 1 cup frozen sliced carrots > 1 cup frozen cut green beans > 1/2 tsp dried minced garlic > 1/2 tsp JO's Chili Seasoning > 1/4 tsp black pepper > In a large saucepan sprayed with olive-flavored cooking spray, brown meat > and onion. Add celery, beef broth, tomato juice, kidney beans, tomatoes, > corn, > carrots and green beans. Mix well to combine. Stir in garlic, JO's Chili > Seasoning and black pepper. Bring mixture to a boil. Reduce heat. Cover and > > simmer 30 minutes, stirring occasionally. > Serves 6 (1-1/2 cups) > 223 Calories, 7g Fat, 18g Protein, 22g Carbs, 415mg Sodium, 5g Fiber > > Quote Link to comment Share on other sites More sharing options...
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