Mexican bean soup recipe
COMFORT FOODS -- Made Fast and Healthy!

By Healthy Exchanges

MEXICAN BEAN SOUP

8 ounces extra-lean ground sirloin beef or turkey breast 1 cup finely chopped onion

1 cup shredded carrots

1 (14-ounce) can Swanson Lower Sodium Fat Free Beef Broth

1 (15-ounce) can pinto beans, rinsed and drained

2 teaspoons dried parsley flakes

1 1/2 teaspoons chili seasoning

In a large saucepan, saute meat, onion and carrots for 10 minutes. Stir in beef broth and pinto beans. Add parsley flakes and chili seasoning. Mix well to combine. Bring mixture to a boil. Lower heat and simmer for 10 minutes, stirring occasionally. Makes 4 (1 cup) servings.

¥ Each serving equals: 172 calories, 4g fat, 16g protein, 18g carb., 408mg sodium, 5g fiber; Diabetic Exchanges: 2 Meat, 1 Starch, 1 Vegetable.

Visit the Healthy Exchanges Web site at www.healthyexchanges. com or call toll-free at 1-800-766-8961 for more information about its "common folk" healthy recipes.

(c) 2006 King Features Synd., Inc.

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