Bean soup, stew or dip, your choice!

'Ria Murphy

By
@Just_Ria

Something I picked up next to Gramma. It's got a hint of mexican to it, but it isn't really anything authentic mexican.
Its the cheapest, easiest stuff around to make though, healthy as all get out, fills you up - hard to beat. Especially when it gets cooler out...
I ran out of white beans when I made this batch, but you still get the idea from the picture.


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Rating:
★★★★★ 1 vote
Comments:
Serves:
8
Prep:
10 Min
Cook:
20 Min
Method:
Stove Top

Ingredients

4 can(s)
beans, your choice on type. i prefer garbanzo, pinquito, pinto and black for prettier colors.
1 can(s)
corn
1 pkg
taco seasoning
1 lb
browned hamburger
1 large
onion
2 can(s)
tomatoes, canned, mexican style
optional
sour cream, grated cheese, tortilla chips, or spicy sausage (to replace ground beef), rice or noodles
corn bread, bread, pitas, or sopapillas

Step-By-Step

1Dump all ingredients, juice and all into a crockpot or a stovetop pot, simmer until juice thickens (about 20 minutes)

2Serve as a soup with bread or pitas or sopapillas.

Serve as a dip using a vegetable draining spoon with grated cheese or sour cream on top for tortilla chips.

Serve as a stew by adding noodles or rice and simmering for longer (until rice or noodles are fully cooked - about 30 minutes)

About this Recipe

Course/Dish: Bean Soups, Dips, Chili
Main Ingredient: Beans/Legumes
Regional Style: Southwestern
Other Tags: Quick & Easy, Healthy