Chili-Bean Soup

Ingredients

• 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

Directions

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.

Recipe Yield: Servings: 8

Source: Deliciously Healthy Favorite Foods Cookbook
Book Title: Deliciously Healthy Favorite Foods Cookbook