Prep & Cooking Time: 35 min.
Yield: 4 servings
Serving Size: 7.000 ounces
4 oz mexican cheese (queso anejo)
1 Tbsp chili powder
1 cup chopped celery, very small pieces
1 medium onion, chopped
1-3/4 cup red kidney beans
1 cup canned, fat free beef broth
6 oz canned, red tomatoes, diced
Directions:
1. Mix all ingredients except cheese in a saucepan and bring to a boil. Reduce to a low setting and simmer for 20 minutes
2. Using a ladel, portion the soup into individual bowls and top with the mexican cheese
Nutrition Facts
Per 7.000 ounces
Total Calories:
171
Carbohydrates:
21.84 g
Total Fat:
5.19 g
Protein:
10.55 g
Sat Fat:
2.95 g
Fiber:
6.74 g
Cholesterol:
16 mg
Sodium:
391 mg
Diabetic exchange:
Meat: 1.500
Fat: 0.600
Vegetable: 1.000
Milk: 0.100
