Taco Soup

Recipe By : WW list

2-3 Points* Per Serving

1 pound extra lean ground beef -- rinsed and drained

1 Large onion -- chopped

48 ounces canned pinto beans -- drained

3 cans 16 ounces canned corn -- undrained

16 ounces canned tomatoes -- undrained

16 ounces tomato sauce

1 1/2 cups water

4 1/2 ounces green chili pepper

1 envelope Hidden Valley Dip Mix

--HOMEMADE TACO SEASONING-- --

1 1/4 ounces

2 tablespoons chili powder

1 1/2 tablespoons cumin

1/2 teaspoon red pepper flakes -- or powder

1 1/2 teaspoons garlic powder

1 1/2 teaspoons onion powder

Cook beef and onion until beef is browned; drain, mix beef and onion with other ingredients in a large pan. Bring mixture to boil, reduce heat and let simmer for 15 minutes.

Makes 3 1/2 quarts of soup. Make 14 (1 cup servings)

NOTE: This soup freezes well and can be kept in freezer for up to 3 months.

NOTES : Per serving: 215.5, 6.7g (26.9%), 6.1g fibre, 748mg sodium.3.65 points

VARIATIONS: Use black beans instead of pinto beans or do a mixture of them.

LOWER FAT NOTES: Use 92% lean, 8% fat ground beef instead of extra lean ground beef.

Per serving ( 92%lean, 8% fat): 179.4 cal, 2.5g (11.7%) fat, 6.1g fat, 740mg sodium 2.58 points