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  • Tex-Mex Vegetable Beef Soup

    1 vote
    Tex-Mex Vegetable Beef Soup
    Prep: 20 min Cook: 75 min Servings: 6
    by RecipeKing
    54 recipes
    >
    Tex-Mex Vegetable Beef Soup is an easy and hearty stovetop recipe for a flavorful and spicy soup. Made with beef chuck roast, corn, zucchini, tomatoes, black bean soup, onions and spiced well. A great soup recipe for the Autumn and Winter months. It is also a healthy, low calories, low fat, low carbohydrates and Weight Watchers (6) PointsPlus recipe.

    Ingredients

    • Season beef with the salt.
    • Heat the oil in a 4 quart saucepan over medium-high heat. Add the beef in batches and cook until well browned, stirring occasionally. Remove beef from the saucepan. drain off any fat.
    • Reduce heat to medium. Add in onion and cook for 5 minutes or until tender-crisp, stirring occasionally. Add the chile pepper; cook and stir for 1 minute.
    • Stir in the soup, water and tomatoes; bring to a boil. Reduce heat to low. Cover and cook 35 minutes or until beef is fork-tender. Stir in zucchini and corn. Cook for 10 minutes or until zucchini is tender, stirring occasionally.

    Directions

    1. Season beef with the salt.
    2. Heat the oil in a 4 quart saucepan over medium-high heat. Add the beef in batches and cook until well browned, stirring occasionally. Remove beef from the saucepan. drain off any fat.
    3. Reduce heat to medium. Add in onion and cook for 5 minutes or until tender-crisp, stirring occasionally. Add the chile pepper; cook and stir for 1 minute.
    4. Stir in the soup, water and tomatoes; bring to a boil. Reduce heat to low. Cover and cook 35 minutes or until beef is fork-tender. Stir in zucchini and corn. Cook for 10 minutes or until zucchini is tender, stirring occasionally.

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