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 WHITE BEAN SOUP
Make and share this Mexican White Bean Soup recipe from Food.com.
Provided by lecole54
Categories < 4 Hours
Time 2h
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Rinse beans. In a 4- to 5-quart Dutch oven combine beans and the 6 cups water. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes. Remove from heat. Cover and let stand for 1 hour. Drain and rinse beans.
- In the Dutch oven cook onion, celery, carrots, and garlic in hot oil until tender. Add beans. Stir in cumin, salt, and cayenne pepper. Add broth and the 2 cups water. Bring to boiling; reduce heat. Simmer, covered, for 1 to 1-1/2 hours or until beans are tender.
- Using a handheld immersion blender, blend mixture slightly. Return to Dutch oven. Finely shred 1 teaspoon peel from orange; then juice orange. Stir orange juice, peel, and salsa verde into soup; heat through. If desired, top with sour cream. Sprinkle with cilantro and cayenne pepper.
Nutrition Facts : Calories 77.4, Fat 3.2, SaturatedFat 0.3, Sodium 346.9, Carbohydrate 11.1, Fiber 2, Sugar 7.2, Protein 1
WHITE BEAN AND CHORIZO SOUP
Provided by Food Network
Time 20m
Yield 6 servings
Number Of Ingredients 11
Steps:
- In a large pan, heat the olive oil over high heat, and saute the sausage, until it crisps, about 3 to 4 minutes. Drain the pieces on a paper towel, and set aside.
- Reduce the heat to medium-low, and add the onion and celery to the pan and cook, stirring occasionally, until the vegetables have softened, about 6 to 7 minutes. Add in the garlic, thyme, and paprika and continue cooking and stirring, until the herbs are fragrant, about 1 to 2 minutes. Add the tomatoes and cook for another minute. Return the chorizo to the pan along with the stock. Bring the liquid to a boil, reduce the heat, and simmer, stirring occasionally, for 10 minutes. Add in the beans and cook for an additional 5 minutes. Season the soup with the sea salt and black pepper before serving.
CROCK POT OR SLOW COOKER MEXICAN CHICKEN WHITE BEAN SOUP
Once again, more of a method than a strict recipe. Comfort food with a little kick to it. I was going to make chile and this is what evolved - we liked it even better. And don't let the dried beans throw you - put them on the stove first, bring to a boil, let sit, and assemble the other ingredients while they stand. The pre-cooking and draining removes the volatile sugars that cause gas. You may also soak the beans overnight, drain the water then add the beans to the slow cooker.
Provided by One Happy Woman
Categories One Dish Meal
Time 5h29m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Cover the beans with water, bring to a boil, cover, turn off the heat and let stand one hour.
- Drain the beans and add to crock pot.
- Add the rest of the ingredients, add enough water to just cover everything. Cover the pot, turn to high and walk away.
- Cook about 5 hours on high, or longer on low, depending on your beans and how firm you like them.
- Cut the chicken into bite-sized chunks.
- Serve topped with sour cream, grated cheese and/or chopped avocado.
- Note: I also add 1-2 teaspoons of a seasoning I buy in the local Mexican market called "Sal/Chile/Limon" - you could just add lemon juice, salt and more chile powder, lemon pepper, if you like - it's not essential.
Nutrition Facts : Calories 226, Fat 3.9, SaturatedFat 1.1, Cholesterol 20, Sodium 97.6, Carbohydrate 31.4, Fiber 7.4, Sugar 4.1, Protein 17.7
BLACK AND WHITE MEXICAN BEAN SOUP
Make and share this Black and White Mexican Bean Soup recipe from Food.com.
Provided by amandabroten1
Categories Chowders
Time 45m
Yield 1 cup, 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in large pan or Dutch oven over medium-high heat.
- Add onion and garlic; cook until onion is tender.
- Stir in flour and taco seasoning mix.
- Gradually stir in milk until blended.
- Add remaining ingredients except cilantro.
- Bring to a boil, stirring constantly.
- Reduce heat to low; simmer 15 minutes or until thicken, stirring occasionally.
- Stir in cilantro.
- And Enjoy!
Nutrition Facts : Calories 322.2, Fat 6.9, SaturatedFat 2.5, Cholesterol 11.4, Sodium 491, Carbohydrate 52.2, Fiber 11.2, Sugar 2, Protein 16.8
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- Rinse beans. In a 4- to 5-quart Dutch oven combine beans and the 6 cups water. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes. Remove from heat. Cover and let stand for 1 hour. Drain and rinse beans.
- In the Dutch oven cook onion, celery, carrots, and garlic in hot oil until tender. Stir in cumin, salt, and cayenne pepper. Add broth and the 2 cups water. Bring to boiling; reduce heat. Simmer, covered, for 1 to 1-1/2 hours or until beans are tender.
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