Beef and Black Bean Soup
Watercress-Tomato Salad
Ingredients
- ¾ lb ground sirloin
- 2 cloves garlic, minced
- ½ (32-oz) carton low-sodium beef broth
- 1 (14.5-oz) can diced tomatoes with green peppers, celery, and onion, drained
- ½ (8-oz) pouch beef taco skillet sauce (such as Frontera)
- ½ (15-oz) can black beans, drained and rinsed
- ½ (6-oz) pkg multigrain tortilla chips
- ¼ cup reduced-fat sour cream
Instructions
- Cook beef and garlic in a 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 ½ cup; stir into soup. Serve soup with remaining chips and sour cream.
Side Dish Ingredients
- ½ (4-oz) pkg watercress
- 3 Roma tomatoes, cut into wedges
- 1 Tbsp extra virgin olive oil
- ½ Tbsp fresh lime juice
- 1 tsp honey
- ⅛ tsp kosher salt
- ¼ tsp pepper
Side Dish Instructions
- Toss together all ingredients in a large bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
424
|
61
|
485
|
| Fat (g) | 17 | 5 | 22 |
| Sat. Fat (g) | 5 | 1 | 6 |
| Protein (g) | 29 | 1 | 30 |
| Carb (g) | 39 | 5 | 44 |
| Fiber (g) | 7 | 1 | 8 |
| Sodium (mg) | 1105 | 91 | 1196 |
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