Texas Star Mexican Soup
A hearty Mexican-inspired soup featuring tender pinto beans, ground beef, and vibrant vegetables, seasoned with chili and spices—perfect for comforting family meals.
Ingredients
- 1 c. dried pinto beans ⓘ
- 1/2 tsp. cilantro ⓘ
- 1/2 tsp. salt ⓘ
- 1/8 tsp. dried red pepper ⓘ
- 1/2 c. chopped onions ⓘ
- 1/2 c. chopped carrots ⓘ
- 2 medium potatoes, peeled and sliced ⓘ
- 1 lb. ground beef ⓘ
- 1/2 tsp. chili powder ⓘ
- dash of white pepper ⓘ
- 1/2 c. chopped bell pepper ⓘ
- 1 20 oz. can stewed tomatoes, chopped ⓘ
- dash of hot pepper sauce ⓘ
- 1 small can of V-8 juice ⓘ
Instructions
- Sort and rinse the dried pinto beans, then soak them overnight and drain.
- In a large pot, cook the ground beef until browned.
- Add chopped onions, carrots, and bell peppers to the beef and cook until vegetables are tender.
- Stir in chili powder, cilantro, salt, dried red pepper, and white pepper.
- Add chopped stewed tomatoes and V-8 juice to the pot.
- Incorporate sliced potatoes and drained pinto beans into the mixture.
- Add hot pepper sauce to taste and simmer until beans and potatoes are tender, about 1 to 2 hours.
Tips & Substitutions
For a richer flavor, consider adding a bay leaf while simmering the soup. You can substitute black beans for pinto beans if preferred, or use ground turkey instead of beef for a lighter option. Adjust the spice level by increasing or decreasing the amount of dried red pepper and hot pepper sauce. If you want more texture, add corn or diced zucchini.
Serving Suggestions
Serve the Texas Star Mexican Soup with warm tortillas or cornbread for a comforting meal. A dollop of sour cream and a sprinkle of fresh cilantro on top enhance the flavors. This soup pairs beautifully with Fajita Rice for a heartier dinner or can be enjoyed as a satisfying lunch on its own.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm the soup on the stovetop over medium heat, stirring occasionally until heated through. You can also microwave individual portions for 1-2 minutes, stirring halfway through for even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Texas Star Mexican Soup contains roughly 876 calories, with 28g protein, 169g carbohydrates, and 20g fat. It is an excellent source of vitamin C (282% of the Daily Value), iron (188% of the Daily Value), and dietary fiber (177% of the Daily Value). Note that it is relatively high in sodium, at 2413mg per serving (105% 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 make this soup vegetarian?
Yes, you can easily make this soup vegetarian by omitting the ground beef and using vegetable broth instead of V-8 juice. Replace the pinto beans with cooked lentils for added protein and texture, and feel free to increase the vegetable content for a heartier dish.
How can I thicken the soup?
If you prefer a thicker consistency, you can mash some of the cooked potatoes or beans and stir them back into the soup. Alternatively, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons of water) and simmer until thickened to your liking.
How do I adjust the spice level?
To adjust the spice level, start with a smaller amount of dried red pepper and hot pepper sauce, then taste and add more as needed. You can also include diced jalapeños for a fresh kick or use mild chili powder if you prefer a less spicy flavor.
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).