Recipe of Homemade 100 calorie Mexican Braised Beef Soup

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Before you jump to 100 calorie Mexican Braised Beef Soup recipe, you may want to read this short interesting healthy tips about Keeping Track of Precisely what You Eat: How to Do It Correctly.

When you begin your diet one of the things you will learn right away is that keeping a food journal is very helpful. Tracking all of the meals you eat may help you figure out which foods you will be eating as well as which foods you are not eating enough of. One example is that, after following your food for a few days you may realize that you are consuming far too many sugars and unhealthy fats but not nearly enough organic nutrients. Writing all of it down will help you see specifically which parts of your diet really need to change as well as how much exercise you are going to need to do to make sure that you keep your caloric intake in check.

Be as precise as possible get whenever you note down the things you eat. You have to do more than simply write down "salad" into your food log. The proper way to do it is to note down all of the ingredients in the salad as well as the kind of dressing that is used. You also need to write down just how much of the foods you are eating. Cereal is just not as good an entry as one cup Honey Nut Cheerios. It is important to remember that the bigger your servings, the more calories you will be eating so you need to know just how much of every thing you actually eat so that you can figure out how many calories you will need to work off.

What kind of spirits are you in when you eat? Write it down! This helps you to show you whether or not you turn to food as a reaction to emotional issues. It also helps you see clearly which foods you tend to choose when you find yourself in certain moods. There a wide range of people who look for junk food when they feel angry or depressed and are just as likely to choose healthy things when they feel happy and content. Not only will this allow you to notice when you reach for specific foods based on your mood, it will help you find ways to keep healthier (but similar) options on hand for those same moods and help you figure out whether or not someone professional can help you deal with the issues that are sending you towards certain foods in the first place.

We hope you got benefit from reading it, now lets go back to 100 calorie mexican braised beef soup recipe. You can cook 100 calorie mexican braised beef soup using 11 ingredients and 17 steps. Here is how you do it.

The ingredients needed to prepare 100 calorie Mexican Braised Beef Soup:

1. You need of braising short ribs (usually 4 ribs per pkg).
2. You need of low sodium beef broth.
3. Use of taco seasoning (or 6 tbsp homemade).
4. You need of large onion.
5. Take of med carrots.
6. Take of celery stalks.
7. You need of large can diced tomatoes.
8. Prepare of black beans (or 2 cups cooked dry beans).
9. Provide of frozen corn.
10. Use of Lime juice (and zest if you have fresh limes).
11. Provide of fresh cilantro.

Steps to make 100 calorie Mexican Braised Beef Soup:

1. Do not substitute a leaner beef in this recipe. The fat is important for the cooking process and is almost completely removed. Choose short ribs with lots of visible meat..
2. In an oven safe pot, combine 1 box of broth with 1 pkg (or 3 tbsp fresh) taco seasoning..
3. Add the short ribs to the pot and add enough water so that the broth mixture just covers the meat..
4. Cover and place in 225F oven..
5. If you have the time, braise at 225F for 8 hours. If not, you can braise for 4 hours at 225F and then increase temp to 400F for 1 to 2 more hours. The goal is to melt as much of the fat as possible so the meat falls apart..
6. Place the whole pot in the refrigerator over night to solidify the fat that has risen to the top..
7. Remove the solid fat and discard. Remove the meat and set aside. Save the broth left in the pot. It will likely have concentrated enough to have a somewhat jelly like consistency..
8. Use your hands to pull apart the meat and separate it from the bone and any remaining fat. Keep it in larger chunks. As long as the meat is cold, the fat should come off very easily. Any small amounts left on the meat will rise to the top of the soup and can be skimmed off, so don't drive yourself crazy trying to get every last bit..
9. Now we make soup! If you don't like dicing veggies, many grocery stores now sell fresh mirepoix (carrots, celery, and onions) mix in the produce section. Start by chopping your onions, carrots, and celery and placing them in the bottom of a large stock pot..
10. Add about a cup of the reserved braising broth. This avoids the need for added oil or salt. For added depth of flavor you can add 1/2 cup of red wine here. Just make sure you cook off all the alcohol. You should not be able to taste wine in your soup. If you are sipping wine while you cook, have someone else taste for you once you have added all ingredients..
11. Simmer over medium-high heat for about 15 minutes. Stir occasionally at first and then more frequently as the liquid evaporates. While you are waiting, open a can of tomatoes and a can of black beans. Rinse beans and 2 cups of corn in a strainer and set aside..
12. Once the liquid has evaporated and the veggies are getting tender, start adding the remaining ingredients. Add remaining taco seasoning and stir well. Wait for the soup to come back up to a simmer before adding each ingredient: Remaining braising liquid Can of diced tomatoes Can of water (tomato can) Black beans and corn Beef.
13. Now it is time to adjust the flavor. Taste the broth. If it is really salty, add another can of water. If it is just right or a little lacking in flavor, add the remaining box of broth..
14. Reduce the heat to low and simmer for up to an hour. If you are canning this soup, skip the simmering step and add the final flavors. The canning process will continue to cook the soup..
15. Chop 1 whole bunch of fresh cilantro. The stems have more flavor than the leaves so get them in there..
16. To finish the soup off and take the flavor to th next level, add lime juice 1 tbsp at a time to taste. You don't want the the soup to be sour, but you do want to taste lime. If you have fresh limes, the zest of 1 or 2 is a perfect addition..
17. This soup can be served as is or is great with shirataki noodles. It can also be served over cooked barley, rice, or egg noodles but will no longer be 100 calories per cup. Shirataki noodles are made from insoluble fibre and are calorie free..

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