Taste of Home
Mexican Bean Soup
TOTAL TIME: Prep: 20 min. Cook: 45 min.
YIELD: 14 servings (4 quarts).
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.
Ingredients
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2 pounds ground beef
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1 medium onion, chopped
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4 cups water
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3 cans (14-1/2 ounces each) diced tomatoes, undrained
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2 cans (15-1/2 ounces each) hominy, drained
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2 cans (15 ounces each) Ranch Style beans (pinto beans in seasoned tomato sauce)
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1 can (16 ounces) kidney beans, rinsed and drained
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1 can (4 ounces) chopped green chiles
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2 envelopes taco seasoning
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1 envelope (1 ounce) original ranch dressing mix
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2 tablespoons brown sugar
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1/4 teaspoon cayenne pepper
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Optional: Shredded cheddar cheese and sour cream
Directions
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1.
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
1 cup: 219 calories, 6g fat (3g saturated fat), 32mg cholesterol, 1251mg sodium, 26g carbohydrate (4g sugars, 5g fiber), 16g protein.
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