Pinto Bean & Ground Beef Soup

Ingredients

• 16 oz reduced sodium pinto beans, rinsed, drained
• 1 lb 93/7 lean ground beef
• 1 cup onion, chopped
• 3 tsps garlic, minced
• 2 tsps oregano leaves
• 1 tbsp cumin
• 4 cups reduced sodium chicken broth
• 1 cup water
• 2 tbsps tomato paste
• 14 1/2 oz diced tomatoes
• 1/2 cup cilantro, chopped
• 1/8 cup lime juice
• 2 tsps olive oil

Directions

1. Heat large heavy frying pan to medium-high, add ground beef saute until beef is well-browned, breaking apart with back of the spoon as it cooks. When it's well browned, remove beef to a bowl.
2. Heat olive oil in frying pan, then add onion and saute about 5 minutes, or until onion is starting to brown. Add minced garlic and saute 2 minutes more, then add oregano, cumin and saute about 2 minutes more. Remove from pan.
3. Add chicken stock to frying pan and simmer a minute, scraping off any browned bits. Combine browned meat, onion mixture, chicken stock from the pan, water, beans, tomato paste, and canned tomatoes in heavy soup pot.
4. Simmer over low heat about 45 minutes, adding a bit more water if needed. When stew seems done, add chopped cilantro, and lime juice and cook a few more minutes. Serve hot.