Title: Mexican Vegetable Soup
Categories: Soup Mexican Beef
Yield: 4 Servings
| 3/4 | lb | Ground beef |
| 1 | pk | Lipton Tomato Vegetable Soup |
| | | Mix |
| 1 | cn | (7.5 oz/213 ml)Tomato Sauce |
| 2 | c | Water |
| 1 | cn | (14oz/398ml)red kidney beans |
| 1 | c | Frozen corn niblets |
| 1 1/2 | ts | Chili Powder |
| 1 | ts | Oregano |
| 1/2 | ts | Garlic powder |
| 1/2 | c | Grated cheddar cheese |
| 1/4 | c | Dairy sour cream |
| | | Nacho Chips |
In a Dutch oven or heavy medium saucepan, brown ground beef drain fat. Add
Soup Mix, tomato sauce, water kidney beans, corn and seasonings; mix well.
Bring to a boil, simmer covered 15 minutes. Serve sprinkled with grated
cheese and dollop of sour cream. May be accompanied by Nacho Chips Makes
4-5 servings.