MEXICAN PINTO BEAN SOUP RECIPE RECIPES
MEXICAN BEAN SOUP RECIPE: HOW TO MAKE IT
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.
Provided by Taste of Home
Categories Lunch
Total Time 01 hours 05 minutes
Prep Time 20 minutes
Cook Time 45 minutes
Yield 14 servings (4 quarts).
Number Of Ingredients 13
Steps:
- 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 : Calories 219 calories, FatContent 6g fat (3g saturated fat), CholesterolContent 32mg cholesterol, SodiumContent 1251mg sodium, CarbohydrateContent 26g carbohydrate (4g sugars, FiberContent 5g fiber), ProteinContent 16g protein.
SOUTHWESTERN PINTO BEAN SOUP RECIPE - EATINGWELL
The flavor of this Mexican-style soup is kicked up a notch with a sprinkling of cilantro and a squirt of lime juice.
Provided by Diabetic Living Magazine
Categories Low-Calorie Winter Dinner Recipes
Total Time 5 hours 45 minutes
Number Of Ingredients 12
Steps:
- Rinse dry pinto beans. In a Dutch oven combine rinsed beans and the 5 cups cold water. Bring to a boil; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover and let stand for 1 hour. Drain and rinse beans.
- In a 3-1/2- or 4-quart slow cooker combine beans, broth, the 1/2 cup water, the onion, garlic, cumin and cayenne pepper (see Tip).
- Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
- Stir in undrained tomatoes; cover and cook for 30 minutes more. If desired, partially mash mixture with a potato masher, leaving soup chunky. If desired, top individual servings with cheese and cilantro and serve with crackers.
Nutrition Facts : Calories 254 calories, CarbohydrateContent 46 g, FatContent 1 g, FiberContent 10 g, ProteinContent 16 g, SodiumContent 477 mg, SugarContent 3 g
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PINTO BEAN CHILI RECIPE: HOW TO MAKE IT - TASTE OF HOME
Cumin and chili powder season this traditional pinto bean chili recipe. Quesadillas on the side make this Southwestern soup a meal. —Sandy Dilatush, Denver, Colorado
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Reviews 4.4
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Reviews 4.4
Total Time 02 hours 05 minutes
Category Lunch
Cuisine North America, Mexican
Calories 787 calories per serving
- Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans, discarding liquid. , In a Dutch oven, cook the beef, onion and celery over medium heat until meat is no longer pink; drain. Stir in flour until blended. Gradually stir in water. Add the beans, chili powder, cumin and sugar. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until beans are tender. Stir in the tomatoes, vinegar and salt; heat through, stirring occasionally., Meanwhile, for quesadillas, spread about 1 tablespoon of chilies on half of each tortilla. Sprinkle with 1/4 cup of cheese; fold in half. In a large skillet, cook tortillas in 1 teaspoon of oil over medium heat until lightly browned on each side, adding more oil as needed. Cut each in half and serve with chili. Top with desired toppings.
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PINTO BEAN CHILI RECIPE: HOW TO MAKE IT - TASTE OF HOME
Cumin and chili powder season this traditional pinto bean chili recipe. Quesadillas on the side make this Southwestern soup a meal. —Sandy Dilatush, Denver, Colorado
From tasteofhome.com
Reviews 4.4
Total Time 02 hours 05 minutes
Category Lunch
Cuisine North America, Mexican
Calories 787 calories per serving
From tasteofhome.com
Reviews 4.4
Total Time 02 hours 05 minutes
Category Lunch
Cuisine North America, Mexican
Calories 787 calories per serving
- Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans, discarding liquid. , In a Dutch oven, cook the beef, onion and celery over medium heat until meat is no longer pink; drain. Stir in flour until blended. Gradually stir in water. Add the beans, chili powder, cumin and sugar. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until beans are tender. Stir in the tomatoes, vinegar and salt; heat through, stirring occasionally., Meanwhile, for quesadillas, spread about 1 tablespoon of chilies on half of each tortilla. Sprinkle with 1/4 cup of cheese; fold in half. In a large skillet, cook tortillas in 1 teaspoon of oil over medium heat until lightly browned on each side, adding more oil as needed. Cut each in half and serve with chili. Top with desired toppings.
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