Mexican Minestrone Sopa
- Preparation Time : 7 mins | Cooking Time : 40 mins | Makes 4 Servings
A super-hearty main dish soup, full of beef and vegetables, which starts with Knorr® Sopa Mexicana Minestrone.
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Nutritional Information
- Amount per Serving
| Nutritional values | Amount per Serving |
|---|---|
| Calories | 300.0 |
| Total Fat | 12.0 g |
| Saturated Fat | 2.5 g |
| Cholestrol | 45.0 mg |
| Sodium | 600.0 mg |
| Total Carbs | 25.0 g |
| Dietary Fiber | 6.0 g |
| Sugars | 6.0 g |
| Protein | 23.0 g |
Ingredients List
- 3 1/2 tbsp. olive oil
- 1 lb. diced boneless beef top round steak
- 3/4 cup chopped onions
- 2 large ribs celery, diced
- 2 large carrot, diced
- 5 cups water
- 1 can (15.5 oz.) reduced sodium canned pink beans, rinsed and drained
- 1 pouch Knorr® Sopa Mexicana Minestrone
- 1 3/4 cups frozen green peas, thawed
- 1/2 cup chopped fresh cilantro
DIRECTIONS
-
Heat olive oil in large pot over medium-high heat and cook steak, stirring occasionally, until lightly browned, about 5 minutes.
-
Add onions, celery and carrots and cook, stirring occasionally, 3 minutes. Add water and bring to a boil. Reduced heat; partially cover and simmer, stirring occasionally, until steak is tender, about 45 minutes.
-
Stir in beans and Knorr® Sopa Mexicana Minestrone; reduce heat and simmer 10 minutes, stirring occasionally. Stir in peas and cook until tender. Remove from heat and stir in cilantro.
