Spicy Southwestern Beef & Bean Soup
Recipe: #54
August 09, 2011
Categories: Beans, Ground Beef, Mexican, Southwest, Sunday Dinner, Gluten-Free, High Fiber, No Eggs, Kosher Meat, Beef Dinner, Mexican Dinner, Ground Beef Dinner, more
"Make this as spicy as you like by adjusting the jalapeno and/or crushed chili flakes"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (506.5 g)
- Calories 799.3
- Total Fat - 16.4 g
- Saturated Fat - 5.3 g
- Cholesterol - 73.9 mg
- Sodium - 539.7 mg
- Total Carbohydrate - 109.4 g
- Dietary Fiber - 34.3 g
- Sugars - 7.4 g
- Protein - 57.2 g
- Calcium - 233.1 mg
- Iron - 12.9 mg
- Vitamin C - 46.6 mg
- Thiamin - 1.2 mg
Step by Step Method
Step 1
In a Dutch oven cook the ground beef with onion and jalapeno over medium-high heat stirring often (about 10 to 12 minutes) drain fat.
Step 2
Add in garlic; cook for about 2 minutes.
Step 3
Add in green chilies and taco seasoning mix; stir 1 minute.
Step 4
Add in kidney beans, next 4 ingredients and water starting with 2 cups of water until you have reached the desired flavor that you want; bring to a boil, cover, reduce heat to low and simmer partially covered for about 45 minutes, stirring often.
Step 5
Season with crushed chili flakes, seasoned salt and pepper about halfway through cooking time.
Step 6
Ladle into bowls then add a dollup of sour cream.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- If you desire a spicier soup, use spicy Old El Paso taco seasoning mix and add more jalapeno peppers and crushed chili flakes.
- For a vegetarian version, use vegetable broth and replace the ground beef with a plant-based protein alternative.
- Substitute ground turkey for the ground beef for a leaner option. This substitution is beneficial for those looking for a lower calorie and fat option without sacrificing flavor.
- Substitute vegetable broth for the beef or chicken broth for a vegetarian option. This substitution is beneficial for those looking for a meat-free option while still maintaining the flavor of the soup.
Vegetarian Version Substitute 1 block of firm tofu for the beef, and use vegetable broth instead of beef or chicken broth.
Vegan Version Substitute 1 block of firm tofu for the beef, use vegetable broth instead of beef or chicken broth, and use vegan Worcestershire sauce instead of regular Worcestershire sauce.
Cilantro Lime Rice: This flavorful side dish is the perfect accompaniment to the Spicy Southwestern Beef & Bean Soup. The fragrant cilantro and zesty lime provide a bright contrast to the hearty soup, while the fluffy rice adds a nice texture to the meal.
Cornbread: This classic side dish is the perfect complement to the Spicy Southwestern Beef & Bean Soup. The sweet and slightly crumbly texture of the cornbread pairs perfectly with the hearty soup, while the buttery flavor adds a nice richness to the meal.
FAQ
Q: Can I use other types of beans for this recipe?
A: Yes, you can substitute other types of beans for the kidney and black beans. Pinto beans, cannellini beans, and garbanzo beans are all good alternatives.
Q: What other vegetables can I add to this recipe?
A: You can add any vegetables of your choice. Popular options include bell peppers, onions, mushrooms, zucchini, and squash.
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Fun facts:
Fun Fact 1:The taco seasoning mix used in this recipe was created by the Old El Paso company, which was founded in 1938 by the Pace family. It was the first company to package Mexican-style foods for American consumers.
Fun Fact 2:The jalapeno pepper used in this recipe is native to Mexico and was first introduced to the U.S. by Spanish settlers in the 16th century. It has since become a popular ingredient in Tex-Mex cuisine, including this Spicy Southwestern Beef & Bean Soup.