Mexicali Vegetable Soup
Small white beans, tender zucchini and baby carrots meld with broth and ground beef to make a hearty soup you don't have to wait hours for.
1/2 to 1 pound lean ground beef
1/2 cup chopped onion
2 (14.5-ounce) cans beef broth
1 (14.5-ounce) can small white beans, drained
1 cup sliced zucchini
1 cup frozen sliced carrots
1 (1.25-ounce) package ORTEGA Taco Seasoning Mix
- Cook beef and onion in large saucepan until beef is browned; drain. Add broth, beans, zucchini, carrots and seasoning mix. Bring to a boil. Reduce heat to low; cook, covered, for 15 to 20 minutes.
Makes 6 servings.
Recipe is the property of Nestlé® and Meals.com, used with permission.