MEXICAN BEAN SOUP WITH GUACAMOLE
This warming, spiced vegetarian soup packs in goodness and is filling too. The quick-to-assemble guacamole topping tastes as good as it looks
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course, Supper
Time 30m
Number Of Ingredients 14
Steps:
- Heat the oil in a medium pan, add the onion (reserving 1 tbsp to make the guacamole later) and pepper and fry, stirring frequently, for 10 mins. Stir in the garlic and spices, then tip in the tomatoes and beans with their liquid, half a can of water and the bouillon powder. Simmer, covered, for 15 mins.
- Meanwhile, peel and de-stone the avocado and tip into a bowl, add the remaining onion, coriander and lime juice with a little chilli (if using) and mash well. Ladle the soup into two bowls, top with the guacamole and serve.
Nutrition Facts : Calories 391 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 18 grams sugar, Fiber 20 grams fiber, Protein 15 grams protein, Sodium 0.46 milligram of sodium
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.
MEXICAN BEAN AND SQUASH SOUP
This is a spicy, flavorful fall soup. It lends it self well to substitutions, and you can use any kind of firm squash and any kind of bean. You can also adjust the heat level to your preference by decreasing or leaving out the chipotle peppers.
Provided by Patty Ruth Hand Pirko
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h22m
Yield 8
Number Of Ingredients 18
Steps:
- Heat the olive oil in a deep pot over medium-high heat. Stir in the squash, and cook until it begins to soften, 5 to 7 minutes. Add the onion, celery, and carrots. Cook until the onion is transparent, about 5 minutes. Stir in the garlic, chipotle peppers, basil, parsley, and cumin; cook 2 minutes more. Mix in the tomatoes and chicken broth. Reduce the heat to medium, and simmer until the vegetables are tender, about 30 minutes. Stir in the cannellini beans and the corn; cook just until heated through.
- To serve, ladle the soup into bowls. Squeeze lime juice over each bowl, and top with tortilla chips, a dollop of sour cream, and a sprinkling of Mexican cheese.
Nutrition Facts : Calories 464.2 calories, Carbohydrate 43.8 g, Cholesterol 40.1 mg, Fat 27.6 g, Fiber 6.1 g, Protein 13.8 g, SaturatedFat 11.7 g, Sodium 601.9 mg, Sugar 3.8 g
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.
MEXICAN BEAN AND TORTILLA SOUP (SOPA TARASCA)
It's not possible to get tired of this traditional recipe for Mexican bean and tortilla soup, or sopa tarasca, from the state of Michoacan. Besides delicious, it is easy, fast, and economical.
Provided by Ainé
Categories Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Heat 2 tablespoons oil in a skillet over medium-low heat. Cook pasilla chiles until light brown, being careful not to burn them, 1 to 2 minutes. Transfer chiles to a plate. Increase skillet heat to medium-high; cook tortillas in the same oil until crisp and golden brown, about 3 minutes. Remove from skillet.
- Wipe out skillet and place back over medium-high heat. Add tomato and serrano peppers. Roast in the dry skillet, turning occasionally, until skin is charred and flesh is soft, 8 to 12 minutes. Let cool briefly. Peel tomatoes and place in a blender along with serrano peppers. Add water and blend until smooth.
- Heat remaining 1 tablespoon oil in a saucepan over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Pour in the tomato mixture; cook until thickened, about 5 minutes.
- Pour beans into the blender; process until smooth. Add to the saucepan with the tomato mixture. Add oregano and season with salt. Bring soup to a simmer until beans are heated through, about 5 minutes. Garnish soup with the toasted pasilla chile, tortilla strips, and Cotija cheese.
Nutrition Facts : Calories 425.2 calories, Carbohydrate 55.4 g, Cholesterol 11.2 mg, Fat 15.5 g, Fiber 19.7 g, Protein 19 g, SaturatedFat 3.9 g, Sodium 1098.7 mg, Sugar 1.1 g
MEXICAN BEAN SOUP
Make and share this Mexican Bean Soup recipe from Food.com.
Provided by jazmine9293
Categories Stew
Time 4h30m
Yield 8-12 serving(s)
Number Of Ingredients 13
Steps:
- 1.) In a medium pot put 1/2 lb of pinto beans along with water and boil on high for 4 hours or untill soft adding more water as needed.
- 2.)Mean While slice bacon into small peices, cube winners and canadian bacon into small cubes. (Do so ones beans are almost cooked) Slice vegtables small(tomatoe,Jalapeno,onion and cilantro ) and set aside.
- 3.) In a large pan fry bacon untill medium brown and put bacon and bacon fat along with boiling beans.Now reduce pot to low.
- 4.) On same pan where bacon was sauted add winners and canadian bacon. Fry untill brown.
- 5.) Now add winners and canadian bacon to pot along with vegtables and seasoning and put heat on high for five minutes.
RED BEAN SOUP WITH GUACAMOLE SALSA
Make and share this Red Bean Soup with Guacamole Salsa recipe from Food.com.
Provided by Evie3234
Categories Beans
Time 50m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Heat the oil in a large, heavy based saucepan.
- Add the onions and garlic.
- Cook for about 4-5 minutes until softened but not coloured.
- Add the cumin, cayenne and paprika and cook for 1 minute, stirring continuously.
- Stir in the tomato puree and cook for a few seconds, then add the oregano.
- Add the tomatoes, kidney beans and the water.
- Bring mixture to the boil and simmer for 15-20 minutes.
- Cool the soup slightly, then puree it in a food processor or blender until smooth.
- Return to the saucepan and add seasoning to taste.
- Salsa------------.
- Halve, stone and peel the avocados, and dice finely.
- Place in a small bowl and gently, but thoroughly, mix with the red onion and the chillis, and the coriander and lime juice.
- Reheat soup and ladle into bowls.
- Spoon a little of the salsa into the middle of each bowl of soup.
- If you want to spice it up further offer the Tabasco to your guests.
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