Nutrition per serving may change if servings are adjusted.
1 teaspoon canola oil
8 ounces lean ground beef
1 large onion, chopped
2 cloves garlic, minced
16 medium tomatoes, chopped (8 cups)
1 tablespoon chili powder
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1 15-ounce can chickpeas, undrained
3 medium carrots, sliced
1 4-ounce can chopped green chiles
1 cup corn, (1 ear)
Salt & freshly ground pepper, to taste
Hot pepper sauce, to taste (optional)
Chopped fresh cilantro, for garnish (optional)
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.
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.
181 calories;5 g fat(1 g sat); 7 g fiber; 25 g carbohydrates; 12 g protein; 63 mcg folate; 18 mg cholesterol; 11 g sugars; 0 g added sugars; 6232 IU vitamin A; 43 mg vitamin C; 71 mg calcium; 3 mg iron; 311 mg sodium; 866 mg potassium
Easy and Tasty
I used ground turkey since that's what I had, and added a cup of beef broth to deepen the flavors a bit. I also used canned tomatoes. Came out surprisingly good!
Pros: taste, ease of preparation, flexible
September 17, 2010
This soup is absolutely fabulous. I gave some to my Mom who also loved it and now I have to make it for her! I did use more garlic, but that is because I love garlic.