Mexican Bean Soup Recipe

 

 

 To make this Mexican Bean Soup, you need:

Ingredients

Serve: 14-16 persons

• 2 pounds ground beef
• 1 medium onion, chopped
• 4 cups water
• 3 cans (14-1/2 ounces each) diced tomatoes, undrained
• 2 cans (15-1/2 ounces each) hominy, drained
• 2 cans (15 ounces each) Ranch Style beans (pinto beans in seasoned tomato sauce)
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (4 ounces) chopped green chilies
• 2 envelopes taco seasoning
• 1 envelope (1 ounce) original ranch dressing mix
• 2 tablespoons brown sugar
• 1/4 teaspoon cayenne pepper
• Shredded cheddar cheese and sour cream, optional

Directions

1. Cook beef and onion over medium heat until meat is no longer pink in a Dutch oven; drain. 
2. Add the next 10 ingredients; bring to a boil. 
3. Reduce heat; cover and simmer for 30 minutes. 
4. Garnish with cheese and sour cream if desired.