Mexican Bean Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
• 1 pounds ground beef • 1 small - medium onion, chopped • 3 cups water • 2 cans (14-1/2 ounces each) or 1-28 oz.can diced tomatoes, undrained • 1 cans (15-1/2 ounces each or 2C) hominy, drained or 1 can white corn• 1 cans (16 ounces each or 2C) ranch-style or chili beans, undrained • 1 can (16 ounces or 2C) black beans or kidney beans, rinsed and drained • 1 can (4 ounces) chopped green chilies • 1 envelopes taco seasoning (6 servings in 1 pck)• .5 envelope (.5 ounce) original ranch dressing mix • 1 tablespoons brown sugar • 1/8-1/4 teaspoon cayenne pepper • Shredded cheddar cheese and sour cream, optional
1 - In a Dutch oven or soup kettle, cook beef and onion over medium heat until meat is no longer pink; drain.
2 - Add the next 10 ingredients; bring to a boil.
3 - Reduce heat; cover and simmer for 30 minutes.
4 - Garnish with cheese and sour cream if desired.
Yield: 8-10 servings (WW pts=5)
1 serving (1 cup)
Number of Servings: 10
Recipe submitted by SparkPeople user WORKIT18.
2 - Add the next 10 ingredients; bring to a boil.
3 - Reduce heat; cover and simmer for 30 minutes.
4 - Garnish with cheese and sour cream if desired.
Yield: 8-10 servings (WW pts=5)
1 serving (1 cup)
Number of Servings: 10
Recipe submitted by SparkPeople user WORKIT18.
Nutritional Info Amount Per Serving
- Calories: 261.3
- Total Fat: 9.9 g
- Cholesterol: 34.0 mg
- Sodium: 791.1 mg
- Total Carbs: 27.8 g
- Dietary Fiber: 8.4 g
- Protein: 14.8 g
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