Beef and Black Bean Soup
Watercress-Tomato Salad
Ingredients
- 1½ lb ground sirloin
- 4 cloves garlic, minced
- 1 (32-oz) carton low-sodium beef broth
- 1 (14.5-oz) can diced tomatoes with green peppers, celery, and onion
- 1 (8-oz) pouch beef taco skillet sauce (such as Frontera)
- 1 (15-oz) can black beans, drained and rinsed
- 1 (6-oz) pkg multigrain tortilla chips
- ½ cup reduced-fat sour cream
Instructions
- Cook beef and garlic in a large Dutch oven over medium-high heat 5 to 6 minutes or until beef is browned and crumbly.
- Add broth, tomatoes, skillet sauce, and beans; bring to a simmer and cook 10 to 15 minutes.
- Crush enough chips to equal 1 cup; stir into soup. Serve soup with remaining chips and sour cream.
Side Dish Ingredients
- 1 (4-oz) pkg watercress
- 6 Roma tomatoes, cut into wedges
- 2 Tbsp extra virgin olive oil
- 1 Tbsp fresh lime juice
- 2 tsp honey
- ¼ tsp kosher salt
- ½ tsp pepper
Side Dish Instructions
- Toss together all ingredients in a large bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
416
|
61
|
477
|
| Fat (g) | 17 | 5 | 22 |
| Sat. Fat (g) | 5 | 1 | 6 |
| Protein (g) | 29 | 1 | 30 |
| Carb (g) | 38 | 5 | 43 |
| Fiber (g) | 7 | 1 | 8 |
| Sodium (mg) | 1045 | 91 | 1136 |
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