Mexican Bean Soup
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Season one lb of extra lean ground beef with your favorite Mexican spices. (I had chili powder, paprika and cayenne, so this is what I used.) Brown the meat and spices in a large soup pot.Once beef has been browned, top with 6 cups of beef broth and 3 cups of water. Add in beans and cook until beans are soft (can use canned, but I used dried that had been soaked overnight). *Add more water or broth, if desired*To serve, ladle in soup and top with raw onions, chopped tomato, cheese and cilantro.Enjoy!
Season one lb of extra lean ground beef with your favorite Mexican spices. (I had chili powder, paprika and cayenne, so this is what I used.) Brown the meat and spices in a large soup pot.
Once beef has been browned, top with 6 cups of beef broth and 3 cups of water. Add in beans and cook until beans are soft (can use canned, but I used dried that had been soaked overnight). *Add more water or broth, if desired*
To serve, ladle in soup and top with raw onions, chopped tomato, cheese and cilantro.
Enjoy!
Serving Size: Makes 12 bowls of soup
Once beef has been browned, top with 6 cups of beef broth and 3 cups of water. Add in beans and cook until beans are soft (can use canned, but I used dried that had been soaked overnight). *Add more water or broth, if desired*
To serve, ladle in soup and top with raw onions, chopped tomato, cheese and cilantro.
Enjoy!
Serving Size: Makes 12 bowls of soup
Nutritional Info Amount Per Serving
- Calories: 268.4
- Total Fat: 16.2 g
- Cholesterol: 51.3 mg
- Sodium: 660.0 mg
- Total Carbs: 13.1 g
- Dietary Fiber: 4.6 g
- Protein: 18.8 g
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