Chunky Bean Soup

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Chunky Bean SoupImage


  • 1 pound Laura’s 92% Lean Ground Beef (or 96% Lean Ground Round)
  • 1/2 onion (chopped)
  • 1/2 red pepper (diced)
  • 1/2 green pepper (diced)
  • 2 clove garlic (minced)
  • 1 can (28-ounce) crushed tomatoes
  • 1 cup vegetable broth
  • 1 can (15-ounce) garbanzos (rinsed and drained)
  • 1 can (15-ounce) red kidney beans (rinsed and drained)
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon freshly ground pepper
  • Prep Time: 15 Min
  • Cook Time: 15 Min
  • Total Time: 30 Min


1. Cook beef and onion in a large nonstick skillet over medium-high heat 5 minutes or until beef is browned; drain. 
2. Add red pepper and remaining ingredients and bring to a boil; cover, reduce heat and simmer 10 minutes, stirring occasionally.

Nutritional Analysis Per Serving

Cooking Tip: Garbanzo beans are also known as chick peas. You may substitute your favorite beans to suit your taste.

Cooking Tip: Raw green onions have, in a small number of instances, been connected to food-borne illness. The only reliable way to eliminate this risk is to cook green onions thoroughly. Saute in a skillet for 2 mintues.

Nutritional Analysis Per Serving Based on 6 Servings 
Using Laura's 92% Lean Ground Beef 
CALORIES 335 (22% from fat); FAT 12.5g (sat 2.3g); PROTEIN 26.5g; CARB 42.3g; FIBER 10.9g; CHOL 40mg; IRON 7.2mg; SODIUM 569mg

Diabetic Exchanges: 2 starch; 2 vegetable; 2 medium-fat meat

Using Laura's 96% Lean Ground Round
CALORIES 321 (15% from fat); FAT 5.5g (sat 1.6g); PROTEIN 28.5g; CARB 42.3g; FIBER 10.9g; CHOL 40mg; IRON 6.0mg; SODIUM 579mg

Diabetic Exchanges: 2 starch; 2 vegetable; 2 lean meat