This easy to make, flavorful Mexican-inspired beef soup is packed with protein to keep you feeling full and satisfied. Serve with a side of Suffed Mini Peppers to round out the meal.

Source: Diabetic Living Magazine


Recipe Summary

40 mins
2 hrs 30 mins


Ingredient Checklist


Instructions Checklist
  • If necessary, trim fat from beef; cut beef into 2-inch pieces. In a 4-quart Dutch oven heat oil over medium-high heat. Add beef; cook and stir until browned on all sides. Add onion, paprika, salt, cumin and black pepper. Cook and stir 2 minutes more. Add tomatoes and broth, stirring to scrape up the browned bits from bottom of pan. Bring to boiling; reduce heat and cover. Simmer about 1 1/2 hours or until beef is tender.

  • Transfer beef to a cutting board; let cool slightly. Using two forks, pull meat apart into shreds. Return beef to Dutch oven. Add black beans, sweet pepper, and corn. Bring soup to boiling then reduce heat and cover. Simmer about 5 minutes more or just until sweet peppers are tender. To serve, stir in cilantro. Serve with Stuffed Mini Peppers. If desired, serve with lime wedges.

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Nutrition Facts

1 serving
209 calories; protein 18g; carbohydrates 23g; dietary fiber 7g; sugars 8g; fat 6g; saturated fat 2g; cholesterol 37mg; sodium 411mg.

2 lean protein, 1 starch, 2 vegetables