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Mexican Bean Soup-The Southern Lady CooksMexican bean soup is a favorite at our house.  This soup is easy to make and goes wonderful with my recipe for Mexican cornbread.  I make this Mexican bean soup on top of the stove because it does not take long since you use canned beans but you could do it in the crock pot by cooking the sausage mixture, adding the beans and tomatoes and broth along with spices and cook 3 to 4 hours on low or a couple hours on high.

Mexican bean soup can be made in the crock pot or on top of the stove.

1 pound pork sausage

1 large onion, chopped

2 cloves garlic, peeled and chopped or minced

1 (14.5 ounce) can fire-roasted diced tomatoes (can use just diced tomatoes)

1 (4 ounce) can green chiles, drained

1 (14 ounce) can chicken broth

2 cups water

1 (14.5 ounce) can navy beans

1 (15.5 ounce) can kidney beans

1 (15 ounce) can black beans

1/2 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon chili powder

1 teaspoon dried parsley

1 teaspoon cumin

pinch red pepper flakes or few drops hot sauce (optional)

Brown sausage, onion and garlic in a skillet on top of the stove and drain.  In a soup pot on top of the stove, add sausage, onion, garlic, tomatoes, drained green chiles, chicken broth and water.  Drain and rinse the navy beans, kidney beans and black beans.  Add the beans to the pot.  Add salt, black pepper, chili powder, parsley, cumin and red pepper.  Bring to a boil and turn to simmer.  Cook for about 35 minutes.  Serve with your favorite shredded cheese on top.  We like Monterey jack shredded cheese.  Makes 8 to 10 servings.  Enjoy!


Mexican Bean Soup The Southern Lady Cooks


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