In this version of the spicy Mexican soup, beef meatballs are cooked in a broth with carrots, green peppers, garlic, onion, canned tomatoes and seasonings.
Pureed black beans and tomatoes are combined with vegetable broth to make a nice thick base for this soup, which hosts celery, carrots, onion and corn.
Bacon, onions and pickles are wrapped in thin slices of flank steak, browned in butter, then simmered in beef broth. Serve with spaetzle to soak up the gravy.
Feel good about serving this comforting dish to your family at less than 200 calories per serving. If you're cooking for kids, you can omit the wine and use all broth instead.
Whole green chiles hug the chicken thighs and impart a mild, roasted flavor to both the meat and broth. The chiles used in this recipe come 3 per 4-ounce can.
Creamy risotto and a colorful array of tender spring vegetables are cooked to perfection in Swanson(R) Vegetable Broth, then mixed with Parmesan cheese for a flavorful side dish.
