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Before you jump to Southwest beef 'n' bean soup recipe, you may want to read this short interesting healthy tips about Choosing Fast Food That’s Fine For You.
Almost every “get healthy” and “weight loss” article you go through will tell you to skip the drive through and make all of your meals yourself. This is really very true. Now and then, though, you absolutely do not wish to make an entire meal for your family or even just for yourself. Once in a while you only want to pay a visit to the drive through while you’re on your way home and complete the day. There isn’t any reason that you shouldn’t be authorized to do this and not be tormented by shame about slipping on your diet. This may be possible because plenty of the popular fast food destinations are attempting to make their menus healthy now. Here is the way to find healthy food at the drive through.
Concentrate on the sides. Not so long ago, the sole side dish item at a fast food restaurant was French fries. Today the vast majority of the most popular fast food franchises have improved their products. Now plenty of them offer you salads. You may also choose Chili. You can get baked potatoes. You can pick fruit. There are a lot of possibilities that don’t involve eating something deep fried. When choosing your meal from the drive through, pick out a variety of side items instead of choosing a pre-made “meal deal”. When you choose to do this you are able to keep your fat content and also calorie counts low.
Logic says that one of the best ways to stay healthy and balanced is to bypass the drive through and never eat fast food. While this is usually a good suggestion all you need to do is make a few good selections and going to the drive through isn’t anything to worry about–when you do it in moderation. Every now and then, letting someone else cook dinner is just the thing you need. When you choose healthy menu items, you do not have to feel guilty about visiting the drive through.
We hope you got benefit from reading it, now let’s go back to southwest beef 'n' bean soup recipe. You can cook southwest beef 'n' bean soup using 20 ingredients and 13 steps. Here is how you cook that.
The ingredients needed to make Southwest beef 'n' bean soup:
- You need 2 tbsp olive oil
- Use 1 medium yellow onion, chopped
- Get 6 clove garlic, minced
- You need 1 cup celery, diced
- Provide 1/2 cup carrots, shredded or diced
- Provide 2 lb ground beef
- You need 1 tsp Worcestershire sauce
- Use 1 can dark red kidney beans, drained (15 oz can)
- Prepare 1 can pinto beans, drained (29 oz can)
- Take 1 can diced tomatoes, undrained (15 oz can)
- You need 5 small potatoes, peeled and diced
- Take 1 packages frozen vegetables - country trio - carrots, green beans, and corn
- You need 3 quart beef stock
- Prepare salt
- Use ground black pepper
- Prepare 2 bay leaf
- Use 3 tbsp chili powder - use more for spicier soup
- Prepare 1/4 tsp ground cumin - adjust to taste
- Get tortilla chips (optional)
- Prepare shredded cheddar jack cheese (optional)
Steps to make Southwest beef 'n' bean soup:
- Heat olive oil in a skillet over medium heat.
- When oil is hot (surface looks shimmery), add onion, celery, and carrots. Season with salt. Some liquid will cook out of the celery; this is normal. Cook vegetables, stirring occasionally with a spatula, until the onion begins to turn translucent and the liquid has cooked off.
- Add the garlic and continue cooking until the garlic begins to brown. Remove skillet from heat. Transfer vegetables to a large soup pot.
- Break up ground beef into skillet. Season with salt, black pepper, and Worcestershire sauce. Return to heat.
- Scramble ground beef over medium high heat until browned.
- Transfer ground beef to a large plate or bowl lined with paper towels to remove excess grease. Pat top with a paper towel. Then transfer ground beef to soup pot with onion mixture.
- Add both cans of beans (drained), tomatoes (undrained), potatoes, and frozen vegetables to soup pot.
- Add beef stock to soup pot. (You can also substitute water and beef bullion for stock. Use 1 cube bullion per quart of water.) Add bay leaves and Worcestershire sauce.
- Bring soup to a boil over high heat, then turn heat down so that soup simmers but doesn't boil.
- While soup is simmering, add chili powder and cumin. Adjust seasoning (salt, chili powder, cumin, etc.) to taste. You might need more salt than you think because the potatoes absorb quite a bit while they cook.
- Let the soup simmer until the potatoes are tender and just starting to break down. (You can tell they are breaking down when the edges start to look rounded-off instead of sharp.) If you need to add water while the soup cooks, heat water to boiling in the microwave first and carefully add to the soup pot.
- Remove bay leaves before serving.
- If desired, crumble a handful of tortilla chips in the bottom of a soup bowl and ladel soup over them. Top with shredded cheese. Enjoy!
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