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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 232.1
  • Total Fat: 7.0 g
  • Cholesterol: 31.3 mg
  • Sodium: 309.7 mg
  • Total Carbs: 44.1 g
  • Dietary Fiber: 23.2 g
  • Protein: 20.0 g

View full nutritional breakdown of Mexican Bean Soup calories by ingredient
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Mexican Bean Soup

Submitted by: AUBREYJO
Mexican Bean Soup

Introduction

My sister's soup... we eat it once a week. Yum. You can do this in a slow cooker, or use canned beans, if in a hurry. My sister's soup... we eat it once a week. Yum. You can do this in a slow cooker, or use canned beans, if in a hurry.
Number of Servings: 8

Ingredients

    2 cups dry beans, soaked overnight
    lg can of diced tomatoes
    2 celery stalks, diced
    2 carrots, diced
    4 cloves garlic
    1/2 c corn
    1 package (4 links) Al Fresco sausage, diced and carmelized with half a large onion
    a TBS of chipotle peppers in adobo
    TBS tomato paste
    salt & pepper to taste
    enough water to cover the beans and make a soup to whatever consistency you want...

    Optional: shredded cabbage, cilantro and sour cream/yogurt [not included in calories]



Directions

My sister's instructions would be for using canned beans:

"I made a sofrito with carrots, celery, garlic and, onion. Added canned beans a plop of tomato paste, plop of chipoltle, some stewed tomatoes, chopped cabbage. Simmer for 15 with lid on or off depending on how thick u want it. Topped it with grated cheddar and cilamtro."

What we did, was saute onions and the sausage in a pot. When they were carmelized, add the rest of the ingredients, including the corn. Put the chopped cabbage on the bottom of a bowl [uncooked], and fresh cilantro ontop... added some plain sour cream, instead of the cheese... I have since stopped eating dairy, so it isn't included in the recipe calculations.

If you are using a slow cooker for the beans-- soak overnight, rinse, add water and all of the ingredients, except the onion and sausage. I caramelized those about 20 minutes before serving. :)

Goes well with cornbread or corn chips, like tortilla soup.

The chipotle can be a bit much for kids, so scale it back, and add to taste, if it is going to be a problem. :)

Serving Size: 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user AUBREYJO.






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