Mexican Bean Soup
This soup is wonderful and very easy to make.
Servings: 8 servings
Ingredients
- 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 chilies, 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
Instructions
- 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 chilies, 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.