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Wednesday, December 19, 2012

Mexican Bean Soup

I was really nervous about serving this soup to my family for the first time; we aren't huge soup eaters and my husband and kids are rather picky...too bad I don't have that problem. 

Anyhow! Not only is this the easiest meal to prepare in the history of preparing meals, it was delicious. 3 out of 4 of the people in my house loved it! My little guy didn't enjoy it, but he is extremely picky and eats very little as it is. So, that makes this soup a success.

Besides being easy, I loved this soup because it is fairly healthy (lots of fiber!) and very filling. Also, I had enough left over to freeze and save for a later meal and that was after my husband went back for seconds!

Mexican Bean Soup


2 pkgs. of taco seasoning
1 can green beans
1 can green peas
1 can corn
1 can pinto beans
1 can garbanzo beans
1 can kidney beans
Approx. 1 lb. cooked chicken, cubed


Combine all ingredients in a large pot without draining the liquid from the cans. Cook on low to medium heat, covered, until hot. Keep in mind that the longer you let the soup simmer, the more the flavors will develop. I cooked my pot of soup for four hours on low heat! You could even throw all of this into the crock pot!

I chose to serve home made french bread on the side.


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