Mexicali Vegetable Soup
Yield: 7 servings
1/2 lb lean ground beef
1/2 cup chopped onion
2 cans (14.5-oz.) beef broth
1 can (14.5-oz.) small white beans, drained
1 cup sliced zucchini
1 cup frozen sliced carrots
1 pkg (1.25-oz.) ORTEGA® Taco Seasoning Mix - Regular
Procedures
Cook beef and onion in large saucepan until beef is browned; drain. Add broth, beans, zucchini, carrots and seasoning mix. Bring to a boil. Reduce heat to low; cook, covered, for 15 to 20 minutes.
Source : The Dallas Morning News Recipe Of The Day Mailer
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