1/3 cup chopped green bell pepper (you can be more generous with this)
1 small onion, chopped (you can be more generous with this)
1/3 pound lean round steak, sliced into very thin 1" long strips (or get beef tips... which is a nice assortment of cuts of meat and routinely they are rather trimmed)
4 cups low-sodium beef bouillon or, as I use, low sodium vegetable bouillon
1-1/2 teaspoons each: chili powder and dried parsley flakes
3 cups canned diced tomatoes (with juice),
3 tablespoons cornstarch, dissolved in 1/2 cup water
1 can (15 oz.) pink or red kidney beans (rinsed!)
In a large, heavy soup pot sprayed with nonstick spray, stir-fry pepper and onion over medium-high heat until soft but not browned. Remove from pot and set aside.
Re-spray pot with non-stick spray and brown beef strips over medium-high heat.
Add cooked pepper and onion to pot. Add beef bouillon, chili powder, parsley, tomatoes with juice, cornstarch dissolved in water and beans with juice.
Cover and simmer for 1 hour.
Nutritional Information Per Serving :
Calories: 101 ;
Protein: 7.1 g ;
Fat: 2.0 g ;
Sodium: 200 mg;
Cholesterol: 9 mg ;
Carbohydrates: 12.3 g