Mexican Vegetable Soup

Serving Size : 5

3/4 pound ground beef
1 packet Lipton tomato vegetable soup mix
7 1/2 ounces tomato sauce
2 cups water
14 ounces canned red kidney beans
1 cup frozen corn niblets
1 1/2 teaspoons chili powder
1 teaspoon oregano
1/2 teaspoon garlic powder
1/2 cup grated cheddar cheese
1/4 cup 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 with Nacho Chips.

Per Serving (excluding unknown items): 417 Calories; 25g Fat (53.7%
calories from fat); 21g Protein; 28g Carbohydrate; 7g Dietary Fiber; 75mg
Cholesterol; 1181mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat;
1/2 Vegetable; 0 Non-Fat Milk; 4 Fat.

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