South of the Border
by Healthy Exchanges

Your first spoonful of this, and you’ll almost think you’re somewhere in Mexico!
MEXICAN BEAN SOUP
    8     ounces extra-lean
            ground sirloin beef
            or turkey breast
    1     cup finely chopped
            onion
    1     cup shredded
            carrots
    1     (14-ounce) can
            Swanson Lower
            Sodium Fat Free
            Beef Broth
    1     (15-ounce) can
            pinto beans, rinsed
            and drained
    2     teaspoons dried
            parsley flakes
1 1/2     teaspoons chili
            seasoning

In a large saucepan, saute meat, onion and carrots for 10 minutes. Stir in beef broth and pinto beans. Add parsley flakes and chili seasoning. Mix well to combine. Bring mixture to a boil. Lower heat and simmer for 10 minutes, stirring occasionally. Makes 4 (1 cup) servings.

• Each serving equals: 172 calories, 4g fat, 16g protein, 18g carb., 408mg sodium, 5g fiber; Diabetic Exchanges: 2 Meat, 1 Starch, 1 Vegetable.

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