Recipe Name Spicy Beef Picadillo Soup with Veggies Submitted by santiagodraco Recipe Description This is a great low carb soup with a nice kick and great flavor. It's probably not quite traditional, but it's the way I like it ;) Quantity 1 Quantity Unit Pot Prep Time (minutes) 30 Cook Time (minutes) 90 Ready In (minutes) 120

Ingredients Amount Measure Ingredient 4 pounds browned lean ground beef 1 can (28 fl oz) Tomatoes canned, stewed, Italian recipe, Low Sodium 1 can (28 fl oz) tomatoes canned, diced 1 large Large Yellow Onions, Chopped 2 cups Vegetables, frozen, broccolli, carrots, califlower 1 can (15 oz) black beans, canned, Bush's 6 tablespoons chili powder 2 tablespoons Spices, ground cumin 4 cups chicken broth, organic free range, Pacific 1.2 cups Rotel - tomatoes, red, ripe, canned, Mexican (1.5 2 tablespoons salt, to taste 2 tablespoons pepper, to taste 6 cloves garlic crushed 1 tablespoon oregano 1 tablespoon Green chiles, 4 oz canned chopped with liquid 2 cups tomato sauce, use 6 ounce can, El Pato mexican style Steps Sequence Step 1 In a large frying pan saute the onion and pepper until beginning to turn translucent, add the beef and brown. Near the end add the garlic and cook until the meat is done.