MEXICAN BEAN SOUP
For our family's fall birthday bash, I make a big pot of this soup and serve it with plenty of oven-fresh corn bread.
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 14 servings (4 quarts).
Number Of Ingredients 13
Steps:
- In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Add the next 10 ingredients; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Garnish with cheese and sour cream if desired.
Nutrition Facts : Calories 219 calories, Fat 6g fat (3g saturated fat), Cholesterol 32mg cholesterol, Sodium 1251mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 5g fiber), Protein 16g protein.
QUICK MEXICAN BEAN SOUP
It never hurts to have a few meals that you can whip up in very little time, and this hearty soup is one of my busy-day favorites. Green chiles and chili powder give it some oomph. -Colleen Delawder, Herndon, Virginia
Provided by Taste of Home
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, combine first eight ingredients; bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 10 minutes. If desired, top with cheese and additional cilantro.
Nutrition Facts : Calories 214 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 893mg sodium, Carbohydrate 45g carbohydrate (4g sugars, Fiber 12g fiber), Protein 14g protein.
~ SO EASY MEXICAN BEAN SOUP ~ CASSIES
Another concoction of mine that turned out as good as I had imagined. So flavorful and heart warming. Hit the spot! This soup is so quick & easy, if in a pinch for time and you like Mexican flavors, try this soup. Yum! Enjoy!
Provided by Cassie *
Categories Other Main Dishes
Time 30m
Number Of Ingredients 14
Steps:
- 1. Brown and crumble sausage as it cooks. Drain and set aside. In a dutch oven, over medium heat- add oil. When hot, add onion and garlic and cook until tender, stirring often. Stir in flour, taco seasoning, red pepper, chili powder, cumin, garlic pepper. Stir for 1 minute then gradually whisk in the milk. Blend well, then add chicken broth, corn, chiles and beans.
- 2. Bring to a boil, then simmer for 15 to 20 minutes, stirring occasionally. The last 5 minutes, add the sausage and taste to see if needs salt.
- 3. Ladle into serving bowls and top as desired. Delicious!
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EASY MEXICAN BEAN SOUP | MEXICAN PLEASE
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4.8/5 (11)Total Time 35 minsCategory SoupCalories 182 per serving
- Give the tomatoes a good rinse. I usually de-stem them as well knowing that any juices in the roasting pan will go in the blender too. Roast the tomatoes in the oven (400F) for 20-25 mintues.
- Once the tomatoes have been roasting for a bit, saute the roughly chopped 1/2 onion in some oil over medium heat along with the peeled garlic cloves. You can leave the garlic cloves whole as all of this is going in the blender eventually.
- Add the roasted tomatoes to the onion-garlic mixture along with: 2 cups cooked beans, 2 cups stock, 1 chipotle in adobo, 1 teaspoon Mexican oregano, 1/2 teaspoon cumin (optional), 1/2 teaspoon salt, and some freshly cracked black pepper. I usually drain and rinse canned beans.
- Bring this mixture to a uniform temp and then combine well in a blender. I usually leave it a bit chunky. Be sure to use caution when blending warm ingredients as steam can create upwards pressure on the lid.
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