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.
prep time
30 Min
cook time
2 Hr
method
Stove Top
yield
8 serving(s)
Ingredients
- 1 teaspoon canola oil
- 8 ounces lean ground beef
- 1 large onion , chopped
- 2 cloves garlic, minced
- 16 medium tomatoes, chopped (8 cups)
- 1 tablespoon chili powder
- 1 teaspoon ground oregano
- 1/2 teaspoon ground cumin
- 1 can 1 15-ounce can chickpeas, undrained
- 3 medium carrots, sliced
- 1 - 4-ounce can chopped green chiles
- 1 cup corn (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
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Step 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.
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Step 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.
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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Culture:
Mexican
Category:
Other Side Dishes
Category:
Beef Soups
Category:
Bean Soups
Keyword:
#satisfying
Keyword:
#tasty
Ingredient:
Beef
Method:
Stove Top
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