Mexican Soup
Try this thick main-dish soup--full of chickpeas, tomatoes, lean ground beef and spices--with cornbread.
Ingredients
Directions
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Heat oil in a large soup pot over medium-high heat. Add ground beef, onion and garlic and saute until ground beef is just brown and the onion is tender, about 3 minutes. Drain fat. Add tomatoes, chili powder, oregano and cumin. Bring to a boil. Reduce heat to low, cover and simmer 45 minutes.
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Add chickpeas, carrots and chiles. Cover and simmer for 45 minutes. Add corn and simmer, covered, until corn is tender, about 15 minutes. Taste and add salt, pepper and hot pepper sauce, if using. Garnish with cilantro, if using.
Nutrition Facts
Per Serving:
181 calories; 5.1 g total fat; 1.3 g saturated fat; 18 mg cholesterol; 311 mg sodium. 866 mg potassium; 25.1 g carbohydrates; 6.7 g fiber; 11 g sugar; 11.6 g protein; 6232 IU vitamin a iu; 43 mg vitamin c; 63 mcg folate; 71 mg calcium; 3 mg iron; 47 mg magnesium;
Exchanges:
1/2 starch, 3 vegetable, 1/2 lean meat