Mexican Bean Soup

(from CatherineBennet’s recipe box)

I used corn for hominy

Source: Rachel

Serves 12 people

Categories: beans, beef, soup

Ingredients

  • 2 lbs ground beef/turkey
  • 1 medium onion
  • 1 quart of water
  • 12-14 tomatoes, cooked and drained; or 45 ounces diced tomatoes
  • 30 ounces hominy drained (I use corn)
  • 32 ounces pinto beans cooked, rinsed, drained
  • 32 ounces kidney beans cooked, rinsed, drained
  • 1 green chili chopped
  • 2 envelopes of taco seasoning
  • 1 envelope of ranch dressing mix
  • 1/4 tsp cayenne pepper
  • shredded cheddar cheese
  • sour cream

Directions

  1. Brown onion with turkey. Add next 10 ingredients, bring to a boil. Reduce heat and simmer for 30 minutes. Garnish with sour cream and cheese

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