Mexican Soup (Sopa a la Mexicana)

Lynnda Cloutier


A tasty soup made in your own kitchen. A restaurant favorite. From El Zorro's restaurant

pinch tips: Slow Cooker/Crock Pot Hints




1 lb. pork link sausage
1/2 cup chopped onions
1 garlic clove, minced
4 cups water
2cups tomato sauce
1 1/2 cups canned red kidney beans, undrained
1/2 cup long grain rice
1 tsp. each paprika, chili powder
1/2 tsp. each salt and pepper

Directions Step-By-Step

Cut sausage into 1/2 inch pieces. Fry in skillet over medium heat. Remove sausage,leave 2 Tsp. fat in skillet. Add the chopped onions and minced garlic. Saute til soft.
Put sausage, the onions and garlic and the remaining ingredinetsin a pot. Mix well. Bring to boil, reduce heat, cover and simmer 30 minutes til rice is tender. Use as a main dish with warm tortillas or Mexican rolls. Goes well with other main dishes. Serves 6

About this Recipe

Course/Dish: Other Soups, Chili
Regional Style: Mexican