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Mexican Vegetable Soup
Recipe By : Pillsbury Classic Cookbook, #86, p. 13 (33rd Bake-Off)
Serving Size : 11 Preparation Time :0:00
Categories : Beans/Legumes Bobbie Not Sent
Cheese Desserts
Ground Beef Soups,Stocks & Chowder
Vegetables Pillsbury
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground beef
1 1/4 ounce pkg. taco seasoning mix
6 cups tomato juice -- (46 oz.)
15 ounce can chili hot beans
16 ounce pkg. frozen mixed vegetables
12 ounce can tomato paste
2 cups shredded cheddar cheese -- (8 oz. )
In 5 quart Dutch oven, brown ground beef; drain. Add taco seasoning mix,
tomato juice, chili beans, frozen vegetables and tomato paste; mix well.
Bring just to a boil. Reduce heat; simmer uncovered for 20-25 minutes or
until vegetables are tender; stirring occasionally. Top each serving with
corn chips and Cheddar cheese.
Makes 11 (1 cup) servings.
Per serving: 340 calories, 18 g protein, 22 g carbohydrate, 17 g fat, 50 mg
cholesterol, 1180 mg. sodium
Pillsbury Classic Cookbook, #86, p. 13 (33rd Bake-Off)
Submitted by Nancy Hindernach, Dearborn Heights, MI
MC formatting by bobbi744@acd.net ICQ#2099532
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