Hearty Mexican Bean Soup
From bigbizkits 14 years ago
- 45 minutes to make
- Serves 8
This is a quick and easy soup for a weekend lunch or a weeknight dinner. Like most of my recipes this requires a moderate amount of chopping involved but it is well worth it. The beans take this soup to the next level and allow it to stand on its own as a meal. Read more If you top this with a little queso fresca crumbles it will compliment the spicyness of the soup. See less
Ingredients
- 1 carton vegetable stock shopping list
- 2 cloves garlic shopping list
- 1 small onion shopping list
- 1 cup green bell pepper shopping list
- 2 cups chopped cellery shopping list
- small bunch cilantro shopping list
- 2 cans cream of mushroom soup shopping list
- 1 can pinto beans, drained and rinsed shopping list
- 1 can kidney beans, drained and rinsed shopping list
- 1 can chili beans in chili sauce, do not drain! shopping list
- queso fresca shopping list
How to make it
- In a large sauce pan add vegetable stock, garlic, cilantro, and onion. Let simmer on medium until onion is translucent.
- Add bell pepper, cellery, cream of mushroom, pintos, kidneys, and chilis in chili sauce. Let cook on medium to medium high for about 40 minutes.
- Serve hot topped with queso fresca crumbles.
- Bon Appetit!
People Who Like This Dish 2
- juels Clayton, NC
- clbacon Birmingham, AL
- bigbizkits Lincoln, NE
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The Rating
Reviewed by 1 people-
I like the combo of veggies here! This soup sounds different and tasty, thanks for the share!
juels
in Clayton loved it
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" It was excellent "