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    Mexicali Vegetable Soup Mexicali Vegetable Soup

    1/2 pound lean ground beef
    1/2 cup chopped onion
    3 1/2 cups (two 15-ounce cans) beef broth
    1 3/4 cups (14 1/2-ounce can) small white beans, drained
    1 cup (1 large) sliced zucchini
    1 cup frozen sliced carrots
    1 package (1.25 ounces) ORTEGA® Taco Seasoning Mix

    COOK beef and onion in large saucepan until beef is browned; drain. Add broth, beans, zucchini, carrots and seasoning mix. Bring to a boil. Reduce heat to low; cook, covered, for 15 to 20 minutes.

    Makes 6 to 8 servings

    This recipe used with permission from Ortega and

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