Mexican Bean Soup

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Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of Mexican Bean Soup calories by ingredient


Introduction

This recipe is adapted from one of my favorite local Mexican restaurants. I'm adding it here for nutritional stats. This recipe is adapted from one of my favorite local Mexican restaurants. I'm adding it here for nutritional stats.
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!


Tips

Add more spices to suit your taste. I usually add more heat to my bowl. Soup will freeze well.


Directions

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