Crockpot Mexican Bean Soup


4 of 5 (1)
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 187.6
  • Total Fat: 8.4 g
  • Cholesterol: 29.2 mg
  • Sodium: 1,039.7 mg
  • Total Carbs: 14.7 g
  • Dietary Fiber: 5.7 g
  • Protein: 14.4 g

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


Introduction

I tried to copy a favorite soup of mine at a local restaurant. I wasn't home the day I wanted to make it so I also made it a crock pot meal. I tried to copy a favorite soup of mine at a local restaurant. I wasn't home the day I wanted to make it so I also made it a crock pot meal.
Number of Servings: 6

Ingredients

    10 cups water
    1 3/4 cup dried pinto beans
    1 tsp salt
    1 tsp black pepper
    1/2 can chipotle peppers in adobo sauce
    12 oz crispy center cut bacon
    1/2 bunch chopped cilantro
    1 link andouille sausage (could use smoked, mexican would be best)

Directions

I made one full crockpot which should be about 6 servings as a main meal.

Turn crockpot on (I cooked mine on high for 4 hours)
Fill crockpot with 10 oz of water. Add rest of ingredients. Mix and cover. Soup should have a good amount of liquid in it once done.

Number of Servings: 6

Recipe submitted by SparkPeople user CRISSY7682.

Member Ratings For This Recipe


  •  no profile photo

    Very Good
    I left out the bacon, (didn't have any), but carmelized onions, carrots and celery, and added that to the crockpot... Used al fresco chicken sausages, and before adding the soup to a bowl, added shredded cabbage to the bottom, and put some yogurt ontop, garnished with cilantro. It was superb! :)
    - 9/20/11