elaine's mexican bean soup
This is a very healthy and economical soup. It is a dinner in a bowl. Easy prep and easy cleanup. My children and grandchildren love it. Me too. You may substitute canned diced tomatoes for the fresh tomatoes. Then reduce the first simmer time because the canned tomatoes are already cooked. I prefer the fresh tomatoes, I think the soup tastes better.
yield
8 serving(s)
prep time
30 Min
cook time
2 Hr
method
Stove Top
Ingredients For elaine's mexican bean soup
-
1 tspcanola oil
-
8 ozlean ground beef
-
1 lgonion , chopped
-
2 clovegarlic, minced
-
16 mdtomatoes, chopped (8 cups)
-
1 Tbspchili powder
-
1 tspground oregano
-
1/2 tspground cumin
-
1 can1 15-ounce can chickpeas, undrained
-
3 mdcarrots, sliced
-
14-ounce can chopped green chiles
-
1 ccorn (1 ear)
-
salt & freshly ground pepper to taste
-
hot pepper sauce to taste (optional)
-
chopped fresh cilantro for garnish (optional)
How To Make elaine's mexican bean soup
-
1Heat oil in a large soup pot over medium-high heat. Add ground beef, onion and garlic and sauté until ground beef is just brown and the onion is tender, about 3 minutes. Drain fat.
-
2Add tomatoes, chili powder, oregano and cumin. Bring to a boil. Reduce heat to low, cover and simmer 45 minutes. Note: If you use canned, diced tomatoes reduce simmer time to 5 minutes.
-
3Add chickpeas, carrots and chilies. Cover and simmer for 45 minutes. Add corn and simmer, covered, until corn is tender, about 15 minutes. Taste and add salt, pepper and hot pepper sauce, if using. Garnish with cilantro, if using.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Elaine's Mexican Bean Soup:
ADVERTISEMENT