Tex Mex Beef Soup
|Nonstick spray coating||1|
|Beef boneless round steak||1⁄2 Pound, cut into 1/2 inch cubes|
|Chopped onion||1 Cup (16 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Water||2 Cup (32 tbs)|
|Canned tomatoes||16 Ounce, cut up (1 Can)|
|Chopped carrot||1 Cup (16 tbs)|
|Canned kidney beans||8 Ounce, drained (1 Can)|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Tomato paste||2 Tablespoon|
|Chili powder||1 Tablespoon|
|Instant beef bouillon granules||2 Teaspoon|
Spray a large saucepan with nonstick spray coating.
Preheat over medium high heat.
Add beef, onion, and garlic.
Cook and stir about 3 minutes or till meat is brown.
Stir in water, undrained tomatoes, carrot, beans, green pepper, tomato paste, chili powder, bouillon granules, and pepper.
Cover and simmer about 30 minutes or till meat is tender.