Wednesday, 18 December 2013

Mexican Bean Soup

Super easy & super fast!!!

This moderately spicy bean soup was great for the early winter that decided upon us.

(You can even see the steam!)

1lb of ground beef
Salt & pepper to taste

2 tsp of chili powder
1/2 tsp of cumin
1 tsp of oregano
1 540mL tin of kidney beans
1 540mL tin of black beans
1 tin of canned corn
1 796mL tin of diced tomatoes
1 56mL tin of tomato paste
1 c. water
1/2 tsp of Tabasco sauce (or any other hot sauce), add more if you like it spicy!
1 pkg. of taco seasoning

Brown beef, seasoning with salt and pepper, and drain fat

Add the remaining ingredients to the beef and simmer in a large pot for 20 minutes.

Note: Can easily double and freeze this recipe. To make it soupier, don't double tomato paste or beef and add more water when doubling (or if heating from frozen).

Note: Can also heat this in a slow cooker. On high for 30 minutes, then switch to low for 1-2 hours.

1 comment:

  1. I told you it was fast and easy, not to mention, tasty