Mexican Bean Soup

Name: Mexican Bean Soup
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 14 servings (4 quarts).
Ingredients: 2 pounds ground beef; 1 medium onion, chopped; 4 cups water; 3 cans (14-1/2 ounces each) diced tomatoes, undrained; 2 cans (15-1/2 ounces each) hominy, drained; 2 cans (15 ounces each) Ranch Style beans (pinto beans in seasoned tomato sauce); 1 can (16 ounces) kidney beans, rinsed and drained; 1 can (4 ounces) chopped green chilies; 2 envelopes taco seasoning; 1 envelope (1 ounce) original ranch dressing mix; 2 tablespoons brown sugar; 1/4 teaspoon cayenne pepper; Shredded cheddar cheese and sour cream, optional

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Total Time

Prep: 20 min. Cook: 45 min.

Makes

14 servings (4 quarts)

For our family's fall birthday bash, I make a big pot of this soup and serve it with plenty of oven-fresh corn bread.

Mexican Bean Soup Recipe photo by Taste of Home

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Ingredients

2 pounds ground beef
1 medium onion, chopped
4 cups water
3 cans (14-1/2 ounces each) diced tomatoes, undrained
2 cans (15-1/2 ounces each) hominy, drained
2 cans (15 ounces each) Ranch Style beans (pinto beans in seasoned tomato sauce)
1 can (16 ounces) kidney beans, rinsed and drained
1 can (4 ounces) chopped green chilies
2 envelopes taco seasoning
1 envelope (1 ounce) original ranch dressing mix
2 tablespoons brown sugar
1/4 teaspoon cayenne pepper
Shredded cheddar cheese and sour cream, optional

Directions

In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Add the next 10 ingredients; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Garnish with cheese and sour cream if desired.

Nutrition Facts

1 cup: 219 calories, 6g fat (3g saturated fat), 32mg cholesterol, 1251mg sodium, 26g carbohydrate (4g sugars, 5g fiber), 16g protein.

Mexican Bean Soup

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