Alamo Beef And Bean Soup Recipes

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

Ingredients

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

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

Ingredients

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 BEAN SOUP RECIPE

Beef and Bean Soup Recipe image

This delicious hearty soup is easy to prepare and can be kept warming stovetop or in a slow cooker until ready to serve.

Provided by Amy Johnson

Categories Main Dishes

Time 2h30m

Number Of Ingredients 13

Ingredients

2 tablespoons Canola oil, divided
2 pounds beef stew meat, trimmed and cut into 1-inch pieces
2 cups chopped onion
2 cups sliced or chopped carrot
4 garlic cloves, minced or grated
2 cups water
1 1/2 teaspoon salt
1 teaspoon black pepper
1 teaspoon dried thyme
1/2 teaspoon dried sage
4 bay leaves
32 ounces beef broth
3 (15.8) ounce cans Bush's Cannellini Beans; drained (or Bush's Great Northern Beans)

Steps:

Heat a large Dutch oven over medium-high heat. Add 1 tablespoon canola oil and heat to a ripple.
Add beef to pan and brown on all sides, working in batches if needed. Remove the beef from pan.
Add remaining 1 tablespoon canola oil to pan and heat. Add onion, carrot and garlic; saute for 5 minutes.
Return beef to the pan. Stir in water, salt, black pepper, thyme, sage, bay leaves, beef broth and beans. Bring to a simmer. Cover and allow to simmer for at least 1 1/2 to 2 hours, until beef is tender.
Discard bay leaves. Salt and pepper to taste.

BEEF & BLACK BEAN SOUP

Beef & Black Bean Soup image

I lead a busy life, so I'm always trying to come up with timesaving recipes. This zippy and colorful soup is one of my husband's favorites. It has been a hit at family gatherings, too. -Vickie Gibson, Gardendale, Alabama

Provided by Taste of Home

Categories Dinner Lunch

Time 6h10m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 15

Ingredients

1 pound lean ground beef (90% lean)
2 cans (14-1/2 ounces each) chicken broth
1 can (14-1/2 ounces) diced tomatoes, undrained
8 green onions, thinly sliced
3 medium carrots, thinly sliced
2 celery ribs, thinly sliced
2 garlic cloves, minced
1 tablespoon sugar
1-1/2 teaspoons dried basil
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
2 cans (15 ounces each) black beans, rinsed and drained
1-1/2 cups cooked rice

Steps:

In a skillet over medium heat, cook beef until no longer pink; drain. Transfer to a 5-qt. slow cooker. Add the next 12 ingredients. Cover and cook on high for 1 hour. Reduce heat to low; cook until vegetables are tender, 4-5 hours. Add the beans and rice; cook until heated through, about 1 hour longer.

Nutrition Facts : Calories 203 calories, Fat 4g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 630mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 5g fiber), Protein 16g protein. Diabetic Exchanges