Recipes - Healthy Southwest Beef & Rice Soup (4 out of 4 thumbs up!)


Mod Of The Month July 2011
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Today's Menu Plan said "Soup & Sandwiches". At the time I tend to start dinner, I went scrounging in the fridge and pantry to figure out a soup all four of us might eat that was quick to cook. I came up with 1/2c leftover beef taco meat, some instant brown rice, 2 slices of roasted red pepper, and chopped onions in the freezer and turned it into this lovely soup.


Here's my "recipe" for Southwest Beef & Rice Soup:

4 cups chicken stock (beef might go better, but I only had chicken)
3 cups water
1 small can tomato paste
1/2 cup finely chopped onions
1/2 a roasted red pepper (jarred is fine), chopped
1 tsp cumin
1/2 tsp smoked paprika or NM ground red chile
1/2 tsp garlic powder
1 cup instant brown rice
1/2 cup cooked ground beef with about 1 tsp taco seasoning (leftover taco meat is what I used!)

Add broth, water, and tomato paste to a large pot, and bring to a boil. Mix well, then add onions, red pepper and spices. (Note: Generally, I saute onions first, but I didn't and it tasted just fine that way.) When the soup is back to a boil, add ground beef and brown rice. Reduce heat to medium and simmer for 15 - 20 minutes (make sure rice is cooked). Serve, and watch everyone eat it up!

Makes 7 x 1 cup servings, approximately 110 delicious calories each.