Mexican Bean Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 cups dry beans, soaked overnightlg can of diced tomatoes2 celery stalks, diced2 carrots, diced4 cloves garlic1/2 c corn1 package (4 links) Al Fresco sausage, diced and carmelized with half a large oniona TBS of chipotle peppers in adoboTBS tomato pastesalt & pepper to tasteenough 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]
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.
"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.
Nutritional Info 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
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