Try this easy and delicious I Can Soup (3 Points) recipe.
- Carbohydrate 29.36725776417 g
- Cholesterol 77.5103800625 mg
- Fat 69.92307833737 g
- Fiber 6.02756423486936 g
- Protein 17.61353980738 g
- Saturated Fat 12.3354013679875 g
- Serving Size 1 1 Serving (401g)
- Sodium 1568.676122091 mg
- Sugar 23.3396935293006 g
- Trans Fat 5.32418748236999 g
- Calories 798 calories
Step-by-step
- Brown ground beef and onion; drain.
- Stir in beans and next 7 ingredients.
- Bring to a boil; reduce heat and simmer uncovered for 15 minutes.
- Serve with desired toppings.
Browning the lean ground beef and chopped onion together requires careful temperature control on medium-high heat until the meat loses its pink color and the onions turn translucent, which typically takes about eight to ten minutes depending on the thermal conductivity of your heavy-bottomed Dutch oven. Draining excess rendered fat thoroughly before incorporating the remaining ingredients prevents an oily film from pooling on the surface of the broth during the subsequent simmer. Because this formulation yields a generous eight servings, selecting a pot with at least a four-quart capacity is essential to prevent splashing when stirring dense additions like the fat-free refried beans and Mexican-style chili beans. When scaling this preparation down for smaller households, divide all dry seasoning mixes proportionally by weighing them on a digital kitchen scale rather than guessing fractions, ensuring the powdered ranch and taco blends do not overwhelm the liquid base. Leftovers stored in an airtight glass container remain stable in the refrigerator for up to four days, though the starches in the corn and beans will continue to absorb moisture, requiring a splash of water or fat-free broth during reheating on the stovetop over gentle heat.
