Fiesta Beans Soup Recipes

FIESTA BEANS

Steps:

• Place the beans in a large bowl and cover them with cold water. Set them aside and let them soak for 5 to 6 hours or overnight.
• Drain and rinse the beans, and then place them in a large pot. Add the garlic, green, orange and red bell peppers and the onions. Cover them with about an inch of water, and then add the ham hock or bacon. Next add the chili powder, cumin, salt and pepper. Stir to combine, and then bring the mixture to a boil. Reduce the heat to low and simmer the beans until tender, about 2 hours. Check the liquid level about halfway through the cooking process; if you'd prefer the beans to be less soupy, you can ladle off about a third of the cooking liquid.

FIESTA BEAN SOUP

Steps:

• Combine all ingredients in a large saucepan; bring to a boil over high heat.
• Reduce heat to low and simmer 15 minutes.

MEXICAN FIESTA SOUP

Steps:

• In a large saucepan, combine salsa, beans, corn, chicken or turkey and broth. Bring to a boil over medium high heat.
• Reduce heat and simmer 5 minutes.
• Garnish with sour cream.

MEXICAN FIESTA BEAN SOUP

Steps:

• Cook bacon in saucepan until crisp.
• Add onion, garlic, and celery. Cover and cook over low heat, stirring occasionally, until vegetables are done (about 5 minutes).
• Add green chiles, beans, pepper, chili powder, Tabasco sauce, and chicken broth. Stir well and bring to a boil. Reduce heat and simmer 8-10 minutes.
• Serve in bowls and top with cheese, chips, and sour cream.

LA FIESTA SOUP

Steps:

• Soak pinto and kidney beans in 4 cups water overnight or at least for 6 hours.
• You could use canned beans I should think, but I haven't so you will have to use accordingly.
• This recipe is with bulk beans.
• Bring to a boil the beans and 8 cups of water.
• Reduce heat and simmer, covered for about 15 minutes.
• Add rice, onion, green pepper, chili powder and oregano, and bring to a second boil.
• Reduce heat and simmer for about 40 minutes or until the rice and beans are tender.
• Be sure to check the kidney beans at this step, because they tend to take longer.
• Add blended tomatoes, garlic, parsley, and butter, and simmer about 15 minutes or until the flavors are blended.
• Turn burner to lowest heat Add green onions and corn chips.
• In blender, blend together sour cream, chees, avocado and enough of the hot soup so that mixture can blend.
• Blend until smooth.
• Remove soup from heat, stir in blended mixture.
• Season to taste.
• Serve, topped with additional sliced green onions, if desired.

FIESTA REFRIED BEAN SOUP

Steps:

• Place bacon in a large saucepan and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble.
• Saute onion and celery in reserved bacon drippings over medium-high heat until tender, about 3 minutes. Stir in beans, crumbled bacon, oregano, chili powder, and garlic powder. When beans have softened, add Swanson® Chicken Broth and salsa. Bring to a boil; reduce heat and simmer covered until flavors have blended, about 15 minutes.
• Garnish with cilantro and cheese. Serve with tortilla strips.

MEXICAN FIESTA SOUP

Steps:

• In large saucepan combine salsa, black beans, corn, turkey and broth.
• Bring to a boil over medium-high heat.
• Reduce heat and simmer 5 minutes.
• Garnish each serving with sour cream and cilantro.

FAST FIESTA SOUP

Steps:

• In a large saucepan, combine the tomatoes, corn and beans; heat through. Garnish serving with cheese and sour cream if desired.

FAST FIESTA SOUP

Steps:

• Combine Rotel, corn and beans in saucepan and heat through.
• Garnish servings with cheese and sour cream if desired.