So Easy Mexican Bean Soup Cassies Food

EASY MEXICAN BEAN SOUP

Steps:

• Give the tomatoes a good rinse. I usually de-stem them as well knowing that any juices in the roasting pan will go in the blender too. Roast the tomatoes in the oven (400F) for 20-25 mintues.
• Once the tomatoes have been roasting for a bit, saute the roughly chopped 1/2 onion in some oil over medium heat along with the peeled garlic cloves. You can leave the garlic cloves whole as all of this is going in the blender eventually.
• Add the roasted tomatoes to the onion-garlic mixture along with: 2 cups cooked beans, 2 cups stock, 1 chipotle in adobo, 1 teaspoon Mexican oregano, 1/2 teaspoon cumin (optional), 1/2 teaspoon salt, and some freshly cracked black pepper. I usually drain and rinse canned beans.
• Bring this mixture to a uniform temp and then combine well in a blender. I usually leave it a bit chunky. Be sure to use caution when blending warm ingredients as steam can create upwards pressure on the lid.
• Add the bean mixture back to the pan and bring it up to a simmer. Once simmering be sure to give it a final taste for seasoning! I added more salt at this point (so a heaping teaspoon total for this batch) and another generous pinch of Mexican oregano.
• Serve immediately with your choice of garnish. I used Mexican Crema, freshly chopped cilantro, and a squeeze of lime.
• Store leftovers in an airtight container in the fridge where it will keep for a few days.

MEXICAN 3-BEAN SOUP

Steps:

• Brown meat and onion over medium heat in a Dutch oven; drain. Add remaining ingredients; simmer over low heat for one hour.

~ SO EASY MEXICAN BEAN SOUP ~ CASSIES

Steps:

• 1. Brown and crumble sausage as it cooks. Drain and set aside. In a dutch oven, over medium heat- add oil. When hot, add onion and garlic and cook until tender, stirring often. Stir in flour, taco seasoning, red pepper, chili powder, cumin, garlic pepper. Stir for 1 minute then gradually whisk in the milk. Blend well, then add chicken broth, corn, chiles and beans.
• 2. Bring to a boil, then simmer for 15 to 20 minutes, stirring occasionally. The last 5 minutes, add the sausage and taste to see if needs salt.
• 3. Ladle into serving bowls and top as desired. Delicious!

QUICK MEXICAN BEAN SOUP

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.

MEXICAN BEAN SOUP

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.

QUICK & EASY MEXICAN SOUP

Steps:

• Cook bacon in a large saucepan until crisp; remove bacon, reserving drippings in saucepan. Set bacon aside.
• Saute onion, celery, and garlic in drippings over medium heat, stirring constantly, until tender. Add refried beans and next 4 ingredients; stir well. Bring to a boil; reduce heat, and simmer uncovered for 10 minutes.
• To serve, ladle soup into individual soup bowls. Sprinkle with reserved bacon, and top with cheese, crushed tortilla chips, green onions, and a spoonful of sour cream.