Southwest Bean Soup

Southwest Bean Soup Mix offers a convenient way to create a hearty, flavorful soup inspired by the bold flavors of the American Southwest. Simply follow the package instructions to simmer the mix with water or broth, transforming it into a rich base filled with a variety of beans, such as black beans, pinto beans, and kidney beans. Seasoned with classic Southwestern spices like cumin, chili powder, and garlic, this soup delivers a mildly spicy and smoky flavor. You can enhance it by adding ingredients like tomatoes, corn, or diced bell peppers, and for extra heartiness, stir in shredded chicken, ground beef, or sausage. Garnish the soup with fresh cilantro, avocado, or a dollop of sour cream, and serve with tortilla chips or cornbread for a complete, satisfying meal. Southwest Bean Soup Mix provides a quick and delicious way to enjoy a filling, flavorful dish with a Southwestern twist.

Ingredients

Great northern beans, kidney beans, pinto beans, and seasoning blend. Seasoning blend ingredients: ground chiles, spices and coloring, onion and garlic.

Directions

Ingredients needed:

• Southwest Bean Soup Mix (with seasoning blend packet)
• 3 quarts water (3 quarts = 12 cups)
• 1 can (14.5 oz.) fire roasted diced tomatoes
• 1 can (10 oz.) mild diced tomatoes w/green chiles (i.e., Rotel®)
• 1 pound of meat from list below* (optional)
  • ham - chopped
  • ham hocks - approx. 2 pieces
  • ham bone
  • turkey or smoked turkey drumstick
  • smoked sausage - chopped
  • Kielbasa/Polish sausage - chopped
  • bacon, uncooked - chopped
  • chicken - may add pieces with skin and bones intact, just be sure to remove chicken after a period of cooking time and remove skin and bones; return meat to soup
• Optional: 2 cups raw potatoes & carrots, diced
  * This soup may be made without the addition of any meat, but add 1-2 tsp salt.
  ** The addition of salt is optional, according to taste after cooking with meat.
  *** The addition of 1 Tablespoon of sugar is optional. If desired, add while cooking

Directions:
Sort out any foreign substances (i.e., small pebbles, bad beans) from beans and rinse beans thoroughly with clean water before using to assure maximum natural wholesomeness. Place rinsed beans in a large pot; add 3 quarts fresh water and bring to a boil. Reduce heat to medium and cook beans for approximately 30 minutes or until beans are tender. Reduce heat to low (do not drain water from beans), add contents of seasoning packet, tomatoes and meat (potatoes and carrots if desired). Stir to mix and cook (simmer on low) uncovered for 3 to 5 hours, depending on consistency of soup you prefer. Stir occasionally; DO NOT LET SOUP SCORCH. The longer the soup cooks, the thicker it becomes, Cooked soup may be frozen. The addition of salt for seasoning is optional. Delicious served with corn bread.

Slow Cooker Directions:
Follow above directions. After pre-cooking beans, transfer beans and any remaining water (do not drain water from beans) into a 6-quart size slow cooker. Add remaining ingredients. Stir to mix, place lid on slow cooker and cook on low for 12 hours or cook on high for 6 hours. At end of cooking time, remove lid from slow cooker and cook on high for approximately 30 minutes to thicken soup. If using a meat choice that has bones, transfer all meat to a plate and remove/ discard skin, bones, fat, etc.; cut meat into bite-size pieces and return meat to soup.

TIP:
The acid in tomatoes slows the cooking (softening) process of beans. We highly
recommend precooking beans before adding tomatoes.

Pairing Suggestions

Cheddar Jalapeno Beer Bread

Garlic Jalapeno Party Bites

Corn Bread

Jalapeno Corn Bread

Recipes

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