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.
14 ServingsPrep: 20 min. Cook: 45 min.
- 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).
Nutrition 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.