Mexican Bean Soup
A hearty Mexican Bean Soup with smoky ham hock, tender pinto beans, green chilies, and spices, perfect for comforting family meals or gatherings.
Ingredients
Instructions
- Cook pinto beans with ham hock until tender.
- Remove the ham hock from the pot.
- Add garlic, ground red chili powder, diced potatoes, chopped Mexican-style tomatoes, green chilies, and ground beef to the pot.
- Simmer the mixture for about 30 minutes, stirring occasionally, until flavors meld and potatoes are cooked through.
Tips & Substitutions
For a smoky flavor, try adding a teaspoon of smoked paprika or a dash of chipotle powder. If you want to make this dish vegetarian, substitute the ham hock with vegetable broth and omit the ground beef, adding more beans or lentils instead. Feel free to adjust the spice level by increasing or decreasing the red chili powder based on your taste preference.
Serving Suggestions
Serve this hearty soup with a dollop of sour cream and a sprinkle of fresh cilantro for added freshness. It pairs beautifully with Margie'S Spanish Rice or a side of crusty bread for dipping. For a complete meal, consider serving it alongside a light salad or some homemade tortilla chips for crunch.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. When reheating, add a splash of water or broth to loosen the soup, as it may thicken in the fridge. Reheat on the stovetop over medium heat, stirring occasionally, until heated through, or in the microwave in 1-minute intervals.
Nutrition & Diet Analysis (per serving)
Each serving of Mexican Bean Soup contains roughly 413 calories, with 15g protein, 72g carbohydrates, and 10g fat. It is an excellent source of vitamin C (65% of the Daily Value), protein (29% of the Daily Value), and potassium (27% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 844mg per serving (37% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned beans instead of dried?
Yes, you can use canned pinto beans for convenience. If using canned, skip the initial cooking step and simply add them to the pot after sautéing the garlic and other ingredients, adjusting the cooking time accordingly to just heat everything through.
How can I make this soup spicier?
To increase the heat, consider adding diced jalapeños or a few dashes of hot sauce to the pot when adding the other ingredients. You can also top each bowl with sliced fresh chili peppers for an extra kick.
Can I freeze the soup?
Absolutely! This soup freezes well. Allow it to cool completely before transferring it to freezer-safe containers. It can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).