Prep: 7 Mins Cook: 20 Mins

Taco seasoning mix is the key to this opening course. 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.

Taco seasoning mix is the key to this opening course. 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.

Mexicali Vegetable Soup

Ingredients

  • 1/2 pound lean ground beef
  • 1/2 cup chopped onion
  • 2 cans (14.5-oz.) beef broth
  • 1 can (14.5-oz.) small white beans, drained
  • 1 cup sliced zucchini
  • 1 cup frozen sliced carrots
  • 1 package (1.25-oz.) ORTEGA Taco Seasoning Mix - Regular
  • 1/2 pound lean ground beef
  • 1/2 cup chopped onion
  • 2 cans (14.5-oz.) beef broth
  • 1 can (14.5-oz.) small white beans, drained
  • 1 cup sliced zucchini
  • 1 cup frozen sliced carrots
  • 1 package (1.25-oz.) ORTEGA Taco Seasoning Mix - Regular

Directions

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.
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.
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