Southwest Fiesta Soup
Set the heat level to mild, medium, or hot by adjusting the type of salsa you use. This slow-cooker dinner couldn't be easier to make.
Ingredients
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2 pounds lean ground beef
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2 medium onions, finely chopped
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2 medium green sweet peppers, chopped
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2 16-ounce jars medium or hot salsa
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2 15- to 16-ounce cans black beans, rinsed and drained
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2 14-1/2 ounce cans reduced-sodium chicken broth
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1 14-1/2 ounce cans golden hominy, rinsed and drained
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1-1/2 cups frozen loose-pack diced hash brown potatoes
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sour cream (optional)
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snipped fresh cilantro (optional)
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chopped bottled roasted red sweet peppers (optional)
Directions
1.
Cook ground beef in an extra-large skillet until beef is brown. Drain off fat. Place beef in a 5- to 6-quart cooker. Stir in onions, peppers, salsa, and black beans.
2.
Cover; cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 3-1/2 hours.
3.
Cover and refrigerate half of the beef mixture for up to 24 hours.
4.
Place chilled beef mixture into a large saucepan. Stir in chicken broth, hominy and hash brown potatoes. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes.
5.
Ladle soup into bowls to serve; if desired, top with sour cream, snipped fresh cilantro, and chopped bottled roasted red sweet peppers. Makes 6 servings.
6.
TIP: Use half of the beef mixture for Zesty Beef Medley.
Nutrition information
Total Fat 6 g, Saturated Fat 3 g, Cholesterol 68 mg, Sodium 856 mg, Carbohydrate 33 g, Fiber 6 g, Protein 11 g.
Percent Daily Values are based on a 2,000 calorie diet
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Aunt Bonnie's Taco Soup
This easy-to-make high-fiber soup, full of beef and taco flavor, uses black-eyed peas and three kinds of beans. Serve it for dinner with sour cream, salsa, and chips.
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