Mexican

Chili Bean-Vegetable Soup is for Soup.

Chili Bean-Vegetable Soup takes 20 minutes to prepare.

Chili Bean-Vegetable Soup takes 40 minutes to cook.

Chili Bean-Vegetable Soup makes 6 servings.

The ingredients for Chili Bean-Vegetable Soup are:

1/2 lb. lean ground beef, crumbled
1/2 cup chopped celery
1 cup chopped onion
3/4 cup chopped carrots
3/4 cup chopped red bell pepper
1 cloves garlic, finely minced
1/2 package Lawry's Taco Seasoning
1 can pinto beans, undrained
1 can red kidney beans, undrained
1 can diced tomatoes, undrained
2 cups baby spinach (you may wish to chop and remove long stems)
1/4 cup chopped cilanto
1 + cup Swanson chicken Broth, 99% Fat Free

Here is how you make Chili Bean-Vegetable Soup:

Brown ground beef over high heat. Drain any fat. Add celery, onion, garlic, carrots, bell pepper and cook until vegetables are wilted and onions are transparent. Stir in Taco seasoning mix. Stir in undrained beans and tomatoes. When soup comes to boil, add spinach and cilanto. Add chicken broth to desired consistency. Reduce hear. Simmer, covered, for 30 to 45 minutes. Serving Size: makes approximately 6, 1 1/2 cup servingsNumber of Servings: 6Recipe submitted by SparkPeople user BEACHBETH.

The nutritional information for Chili Bean-Vegetable Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 265.0

• Total Fat: 8.6 g
• Cholesterol: 29.2 mg
• Sodium: 837.5 mg
• Total Carbs: 32.8 g
• Dietary Fiber: 9.6 g
• Protein: 15.4 g

Chili Bean-Vegetable Soup is Mexican cuisine.