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Chili-Bean Soup

Servings: 8
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  • 1/3 cup chopped green bell pepper
  • 1 small onion, chopped
  • 1/3 pound lean round steak, sliced into very thin 1" long strips
  • 4 cups low-sodium beef bouillon
  • 1-1/2 teaspoons each: chili powder and dried parsley flakes
  • 3 cups canned peeled tomatoes (with juice), cut into pieces
  • 3 tablespoons cornstarch, dissolved in 1/2 cup water
  • 1 can (15 oz.) pink or pinto beans with juice


  1. In a large, heavy soup post sprayed with nonstick spray, stir-fry pepper and onion over medium-high heat until soft but not browned. Remove from pot and set aside.
  2. Re-spray pot with non-stick spray and brown beef strips over medium-high heat. Add cooked pepper and onion to pot. Add beef bouillon, chili powder, parsley, tomatoes with juice, cornstarch dissolved in water and beans with juice. Cover and simmer for 1 hour.

Nutritional Information (Per Serving)
Protein:7.1 g
Sodium: 395 mg
Cholesterol:9 mg
Fat: 2.9 g
Carbohydrates: 12.3 g
Exchanges: 1 Lean Meat, 1 Bread/Starch

Source: Deliciously Healthy Favorite Foods Cookbook

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