Mexican Beef Soup

Dairy-free
Egg-free
Nut-free
Soy-free
Wheat-Free / Gluten-Free
High-Fiber
Low-Carbohydrate
Low-Sugar
Dish type
Dinner
Serves
6
Ready in
1 hour 30 minutes*

Ingredients

  • 2 lb. boneless beef round, cut into bite-size strips
  • 5 cubes reduced-sodium beef bouillon
  • 1/2 tsp. garlic powder
  • 1 (16-oz.) can pinto beans, rinsed and drained
  • 1 cup chopped fresh cilantro
  • 2 green onions, sliced
  • 1 rib celery, chopped
  • 1 fresh jalapeño pepper, seeded and finely chopped?
  • 3/4 lb. bacon slices
  • 1 to 2 avocados, pitted, peeled and chopped

Directions

Prep Time
15 minutes
Cook Time
1 hour 15 minutes*
Ready in
1 hour 30 minutes*
  1. In a large Dutch oven cook and stir bacon over medium-high heat until crisp. Remove bacon, reserving drippings in pan. Crumble bacon and set aside. Season beef strips with salt and pepper to taste; add to Dutch oven. Cook and stir until browned. Drain fat. Stir in bouillon, garlic powder and 6 cups water. Bring to boiling; reduce heat. Cover and simmer about 1 hour or until meat is tender.
  2. Stir in beans, celery and jalapeño. Return to boiling; reduce heat. Cover and simmer 15 minutes more or until heated through. Stir in reserved bacon, cilantro, green onions, and salt and pepper to taste. Remove soup from heat. Let stand, covered, 10 minutes. Ladle soup into bowls. Top with chopped avocado, and serve.

Nutritional Information

Serving Size
1
Per Serving
Calories 411, Calories Fat 148, Total Fat 16g, Saturated Fat 4g, Cholesterol 120mg, Sodium 957mg, Carbohydrate 12g, Protein 50g
Serving Size1
Calories411
Calories Fat148
Calories (fat) extra36
Total Fat16g
Total Fat (extra)25
Saturated Fat4g
Saturated Fat (extra)24
Trans Fat0g
Cholesterol120mg
Cholesterol (extra)40
Sodium957mg
Sodium (extra)40
Potassium821mg
Carbohydrate12g
Carbohydrate (extra)4
Fiber3g
Fiber (extra)14
Sugars0g
Protein50g
Omega30g
Vitamin A330IU
Vitamin A (extra)7
Vitamin C7mg
Vitamin C (extra)13
Iron5mg
Iron (extra)29