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Mexican Bean Soup Recipe

Mexican Bean Soup Recipe photo by Taste of Home

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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.

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Mexican Bean Soup Recipe

Prep: 20 min. Cook: 45 min.

Yield: 14 Servings

20 45 65

Ingredients

2 pounds ground beef
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With Johnsonville Italian Sausage.
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1 medium onion, chopped
4 cups water
3 cans (14-1/2 ounces each) diced tomatoes, undrained
2 cans (15-1/2 ounces each) hominy, drained
2 cans (15 ounces each) Ranch Style beans (pinto beans in seasoned tomato sauce)
1 can (16 ounces) kidney beans, rinsed and drained
1 can (4 ounces) chopped green chilies
2 envelopes taco seasoning
1 envelope (1 ounce) original ranch dressing mix
2 tablespoons brown sugar
1/4 teaspoon cayenne pepper
Shredded cheddar cheese and sour cream, optional

Directions

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. Yield: 14-16 servings (4 quarts).

Nutritional Facts 1 serving (1 cup) equals 219 calories, 6 g fat (3 g saturated fat), 32 mg cholesterol, 1,251 mg sodium, 26 g carbohydrate, 5 g fiber, 16 g protein.

Originally published as Mexican Bean Soup in Home-Style Soups, Salad and Sandwiches Cookbook , p12

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Reviews for Mexican Bean Soup

Mexican Bean Soup

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Reviewed on Nov. 26, 2012 by SFerguson07

I have already used this recipe many times. However, I halve the ingredients as it makes a lot. This recipe is quick and simple.

Reviewed on Nov. 13, 2012 by watermelonmuffin

The soup was very good. It kind of tasted like the chili we make though. It's good with chips crushed into it; you just have to eat it before the chips get soggy. :)

Reviewed on Jan. 01, 2012 by darowan07

prett yyummy i didnt add the cayenne because it was already pretty spicy for my little boys to handle. I also used ground turkey and loved the blend of flavors. id call it mexican chili - thats pretty much what it is :)

Reviewed on Oct. 16, 2011 by Whichy

The whole family loved it. I am making it again but kicking up the spice factor a little bit with hot taco seasoning.

Reviewed on Apr. 07, 2011 by Lizzard Belly

Awesome Recipe, I make this for my Customers at Work everynow and then, they love it and it is requested. We add Black beans, Pinto Beans and Regular corn. I am going to try it with Black olives at Home. Love IT.

Reviewed on Oct. 12, 2010 by pi2578

I also used corn instead of hominy, red beans instead of kidney beans, and homemade taco seasoning. It was wonderful.

Reviewed on Apr. 11, 2010 by kellyannm

Very tastey. I used low sodium tomatoes, and reduced sodium taco seasoning and the taste was still very good.

Reviewed on Jul. 10, 2009 by CatherineBennet

This is the best bean soup recipe I have ever had. I use it for filling burritos as well. I have substituted corn for hominy and used different kinds of beans. Still a hit. It is a main staple around here.