Tuesday, March 6, 2012

Yummy Taco Soup

I love that Chef Meg uses smashed beans to thicken soups instead of flour! Its a great gluten-free option. This soup was tasty, I would have added black beans instead of kidney, but I had neither. I figured it had enough protein with the meat and the garbanzos. Enjoy!

Taco Soup (Chef Meg's Makeover)

Nutrition Info
  • Calories: 342.1
  • Fat: 16.8g
  • Carbohydrates: 29.5g
  • Protein: 20.4g


16 oz lean ground beef
1/2 C yellow onion, chopped
1 recipe taco seasoning
14 oz tomato sauce
14 oz diced tomatoes with green chilies
14 oz kidney beans, dark, drained
1 C water
1 C corn, frozen
4 oz green chilies, chopped
1/2 C garbanzo beans, smashed


Brown ground beef and chopped onion over medium heat in a saucepan, stirring occasionally. Drain mixture and blot away excess grease. Add spices cook for 1 minute. Add tomato sauce and cook additional minute while stirring. Add diced tomatoes, kidney beans, and water. Simmer for 10 minutes. Add corn, green chilies, and mashed garbanzo beans, simmer an additional 5 minutes.

Garnish with chopped cilantro, chips, cheese, or sour cream. (Calories not included.)

Number of Servings: 6

Recipe submitted by SparkPeople user CHEF_MEG.

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