*  Exported from  MasterCook  *

                             Fiesta Bean Soup

Recipe By     : Eat Light
Serving Size  : 5    Preparation Time :0:00
Categories    : Soups

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      cups          water
   3                    beef bouillon cubes
   8      ounces        ground beef, lean -- see directions
   1      clove         garlic -- minced
     1/2  cup           green pepper -- chopped
   1 1/2  cups          tomato juice
   1      cup           canned kidney beans -- rinsed and drained
   1      cup           frozen corn
     1/2  teaspoon      basil

**This recipe called for 10 to 15% lean ground beef. 

In a 3-quart saucepan, combine water and boullion cubes. Bring to a boil over high heat;
 reduce heat until water barely simmers. Crush boullion cubes with back of a spoon.
 Stir until boullion cubes are completly dissolved, set aside.  In a heavy nonstick skillet,
 or a pan coated with non-stick spray, brown beef. Stir with a fork to break up beef
. Push browned beef to one side of skillet. Til skillet; remove all but about 1 teaspoon drippings.
 Add garlic and bell pepper; saute 30 seconds. Spoon browned beef and sauted vegetable 
into bouillon mixture. Add tomato juice, beans, corn and basil. Bring to a boil over medium heat;
 reduce heat until mixture barely simmers. Cover; simmer 15 minutes.  1 serving equals 1 1/2 cups soup. 


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