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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Back when I was Beachin' this was probably one of my favorite recipes. Very easy to make and such a nice change from a piece of meat and veggies. This is Phase 1 appropriate, and tastes very good topped with shredded 2% cheddar, a dollop of plain yogurt, and avocado slices. Even non-dieters will enjoy this thick and hearty soup. NOTE: To stay true to South Beach be sure and buy canned kidney beans with no added sugar and taco seasoning that is South Beach approved. I used Old El Paso. Ingredients:
1/2 lb extra lean ground beef |
1/4 cup chopped onion |
1 1/2 cups water |
1 (16 ounce) can diced tomatoes with juice |
1 (15 ounce) can kidney beans, with liquid |
1 (8 ounce) can tomato sauce |
2 tablespoons taco seasoning |
2% cheddar cheese, shredded (optional) |
plain yogurt (optional) |
avocado, slices (optional) |
Directions:
1. Cook ground beef and onion in medium saucepan over medium heat until meat is browned and onion is tender. Drain.
2. Mix in water, tomatoes, kidney beans, tomato sauce and taco seasoning. Bring to a boil.
3. Cover, reduce heat, and simmer for 30 minutes.
4. Serve topped with cheese, yogurt and avocado slices if desired.
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