Alamo Beef And Bean Soup Recipes

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SLOW-COOKER SOUTHWEST BEEF AND BEAN SOUP



Slow-Cooker Southwest Beef and Bean Soup image

Come home to a hearty beef and bean soup! Get a head start by using thawed Make-Ahead Mexican Ground Beef in place of the ground beef and taco seasoning mix.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 7h20m

Yield 8

Number Of Ingredients 16

1 lb lean (at least 80%) ground beef
1 package (1 oz) Old El Paso™ taco seasoning mix
1 can (15.5 oz) red beans, drained, rinsed
1 can (15 oz) pinto beans, drained, rinsed
1 can (15 oz) crushed tomatoes, undrained
2 cans (4.5 oz each) Old El Paso™ chopped green chiles
1 cup Old El Paso™ Thick 'n Chunky salsa
1 1/2 cups Progresso™ chicken broth (from 32-oz carton)
1 1/2 cups frozen corn (from 12-oz bag), thawed
3/4 cup chopped yellow onion
1 teaspoon dried minced garlic
1/2 teaspoon salt
1/2 teaspoon pepper
Shredded Cheddar cheese
Chopped avocado
Tortilla chips

Steps:

  • In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.
  • Spray 3 1/2- to 4-quart slow cooker with cooking spray. In slow cooker, mix beef and remaining ingredients except toppings.
  • Cover; cook on Low heat setting 7 to 9 hours. Garnish individual servings with toppings.

Nutrition Facts : Calories 280, Carbohydrate 34 g, Cholesterol 35 mg, Fiber 8 g, Protein 19 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 1110 mg, Sugar 6 g, TransFat 0 g

ALAMO BEEF AND BEAN SOUP



Alamo Beef and Bean Soup image

Make and share this Alamo Beef and Bean Soup recipe from Food.com.

Provided by Pinay0618

Categories     Beans

Time 7h20m

Yield 8 serving(s)

Number Of Ingredients 17

1 lb lean ground beef (at least 80%)
1 (1 ounce) package old el paso taco seasoning mix
1 (16 ounce) can pinto beans, drained, rinsed
1 (16 ounce) can red beans, drained, rinsed
1 (15 ounce) can crushed tomatoes, undrained
2 (4 1/2 ounce) cans old el paso chopped green chilies
1 cup old el paso thick n chunky salsa
1 1/2 cups progresso chicken broth (from 32-oz carton)
1 1/2 cups green giant frozen corn
3/4 cup diced yellow onion
1 teaspoon dried minced garlic
1/2 teaspoon salt
1/2 teaspoon pepper
tortilla chips
sour cream
cheddar cheese
chopped avocado

Steps:

  • In 10-inch skillet, cook beef over medium-high heat 6 to 8 minutes, stirring occasionally, until thoroughly cooked; drain.
  • Spray 3 1/2- to 4-quart slow cooker with cooking spray. In cooker, place beef and remaining ingredients except toppings.
  • Cover; cook on Low heat setting 7 to 9 hours. Garnish each serving with toppings.

Nutrition Facts : Calories 328.4, Fat 7, SaturatedFat 2.5, Cholesterol 36.9, Sodium 638.9, Carbohydrate 44.2, Fiber 11.4, Sugar 5.7, Protein 24.9

HEARTY BEEF & BEAN SOUP



Hearty Beef & Bean Soup image

I love cooking, and often share my soups with my co-workers-and they're happy I do. This one is perfect for late summer, because it has a lot of zippy flavor but isn't as heavy as chili. I use my homegrown cayenne peppers in the recipe. -Lori Steiner, Maquoketa, Iowa

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 10 servings (4 quarts).

Number Of Ingredients 13

1 pound lean ground beef (90% lean)
1 large onion, chopped
1 small green pepper, chopped
1 can (28 ounces) petite diced tomatoes, undrained
1 can (16 ounces) chili beans, undrained
1 can (15 ounces) cannellini beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 package (13-1/2 ounces) beef smoked sausage, sliced
2 serrano peppers, seeded and chopped
2 teaspoons chili powder
1 teaspoon salt
1 carton (32 ounces) beef broth
2 cups water

Steps:

  • In a Dutch oven, cook beef, onion and green pepper over medium heat 8-10 minutes or until meat is no longer pink, breaking up beef into crumbles. Drain., Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until flavors are blended. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

Nutrition Facts :

BEEF AND BEANS



Beef and Beans image

This deliciously spicy steak and beans over rice will have family and friends asking for more. It's a favorite in my recipe collection. -Marie Leamon, Bethesda, Maryland

Provided by Taste of Home

Categories     Dinner

Time 6h40m

Yield 8 servings.

Number Of Ingredients 11

1-1/2 pounds boneless round steak
1 tablespoon prepared mustard
1 tablespoon chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 garlic clove, minced
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 medium onion, chopped
1 teaspoon beef bouillon granules
1 can (16 ounces) kidney beans, rinsed and drained
Hot cooked rice

Steps:

  • Cut steak into thin strips. Combine mustard, chili powder, salt, pepper and garlic in a bowl; add steak and toss to coat. Transfer to a 3-qt. slow cooker; add tomatoes, onion and bouillon. Cover and cook on low for 6-8 hours. Stir in beans; cook 30 minutes longer. Serve over rice.

Nutrition Facts : Calories 185 calories, Fat 3g fat (1g saturated fat), Cholesterol 47mg cholesterol, Sodium 584mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 5g fiber), Protein 24g protein. Diabetic Exchanges

BEEF, BARLEY, AND BEAN SOUP



Beef, Barley, and Bean Soup image

Found in response to an online request, this recipe sounds like something I want to try... so am posting it so I can find it!

Provided by Impera_Magna

Categories     Vegetable

Time 12h20m

Yield 12 serving(s)

Number Of Ingredients 15

1 1/2-2 cups dried pink beans or 1 1/2-2 cups some of the heirloom dried beans, rinsed and soaked overnight, then rinsed again
3 tablespoons olive oil
2 lbs beef stew meat or 2 lbs short rib of beef
1 large onion, chopped
2 stalks celery, sliced thinly
4 carrots, sliced thinly
2 bay leaves
2 garlic cloves, minced
2 tablespoons salt
3/4 cup pearl barley
1 tablespoon paprika
1 tablespoon parsley flakes (or 3 T chopped fresh parsley)
1 teaspoon dill weed or 2 sprigs fresh dill
black pepper, to taste
tomato paste

Steps:

  • Heat oil in large soup pot, sauté onion and beef until brown, add vegetables and continue to sauté for 2 minutes, add remaining spices and barley. Stir and sauté another 2 minutes.
  • Add remaining vegetables (optional) and tomato paste (optional) and enough water to bring volume to about 6 quarts. Bring to a slow simmer and simmer for 12 hours. Remove fat.
  • This can be eaten after 4 or 5 hours, but it improves with longer cooking.

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