This hospital’s comforting soup is great source of nutrients
If possible, could you obtain the Emory Saint Joseph’s Hospital food court recipe for their Beef Tortilla Soup? It is a favorite of many of the volunteers. — Susan Paul, Sandy Springs
Leave it to a hospital food court to produce a soup that not only tastes good, but is also a great source of protein and iron, and is low in carbs. The chefs at Emory Saint Joseph’s Hospital say if you want it to be even healthier, you can substitute lower sodium items (for the black beans, salsa and tomato paste) and bake the tortilla strips rather than fry them. And reduce the fat content by substituting ground turkey for the ground beef. Canned green chile peppers come in 4-ounce cans. You can use the quantity specified in the recipe, or if you prefer not to have to think of another use for the remaining peppers, add the entire can to the soup.
The hospital is restricting visitors at this time so we are grateful they are sharing this recipe with us. When things return to normal, you can find this soup as a rotating item on the menu, served once every three weeks.
Emory Saint Joseph’s Hospital Signature Beef Tortilla Soup
- 1 pound ground beef
- 4 tablespoons margarine
- 1 medium white onion, cut into 1/4-inch dice
- 1/4 cup minced garlic
- 1/2 cup black beans, rinsed and drained
- 1/2 cup ranch dressing
- 1/2 cup taco seasoning mix
- 1/2 cup tomato paste
- 1/2 cup tomato salsa
- 2 ounces diced green chile peppers
- 1/2 cup diced fresh tomato, divided
- 1/4 cup diced green pepper
- 1/4 cup diced red pepper
- 1/4 cup whole kernel corn
- 16 cups water
- 1/2 cup beef stock
- Cumin, salt and pepper, to taste
- 1/4 cup chopped cilantro
- For garnish, your choice:
- 4 flour tortillas, cut into julienne strips and fried
- 1/4 cup shredded Cheddar
- 1/4 cup pickled jalapeno slices
- 1/4 cup sour cream
- Lime wedges and guacamole, if desired
- In a large Dutch oven, brown ground beef over medium heat, about 5 minutes. Put cooked beef into a colander in the sink and drain off all cooking liquid. Set beef aside.
- Return Dutch oven to burner over medium heat and add margarine. When margarine is melted, add onion and garlic. Cook until onion is translucent, about 4 minutes, then add beef, black beans, ranch dressing, taco seasoning mix, tomato paste, tomato salsa, green chile peppers, 1/4 cup diced tomato, green pepper, red pepper and corn. Stir to combine well, then add water and beef stock. Bring to a simmer and cook 30 minutes. Season to taste with cumin, salt and pepper. When ready to serve, stir in cilantro.
- When ready to serve, garnish as desired with remaining diced tomato, tortilla strips, Cheddar, pickled jalapenos and sour cream. Serve with lime wedges and guacamole, if desired. Serves: 10
Nutritional information
Per serving: Per serving: 240 calories (percent of calories from fat, 65), 10 grams protein, 10 grams carbohydrates, 2 grams fiber, 17 grams fat (5 grams saturated), 35 milligrams cholesterol, 569 milligrams sodium.From the menu of … Emory Saint Joseph's Hospital, 5665 Peachtree Dunwoody Road, Atlanta. 678-843-7001. 888-0777; www.emoryhealthcare.org/locations/hospitals/emory-saint-josephs-hospital/index.html
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