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Alamo Beef and Bean Soup Recipe


  • Alamo Beef and Bean Soup
    Alamo Beef and Bean Soup

    One and a half pound slim (a minimum of 80%) ground beef

  • One and a half package (One oz) Aged El Paso® taco seasoning mix
  • 1 may (Sixteen oz) pinto beans, drained, rinsed
  • 1 may (Sixteen oz) red beans, drained, rinsed
  • One and a half can (15 ounce) crushed tomatoes, undrained
  • 2 containers (Five ounce every) Old El Paso® chopped green chiles
  • One and a half cup Aged El Paso® Thick ‘n Chunky salsa
  • 1 1/2 cups Progresso® chicken broth (from 32-oz carton)
  • 1 1/2 mugs Green Giant® Valley Fresh Steamers™ Niblets® frozen corn
  • 3/4 cup diced yellow onion
  • One and a half tsp dried minced garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • Toppings (tortilla chips, sour cream, Cheddar cheese, chopped avocado), if desired

How to make Alamo Beef and Bean Soup

  • In 10-inch frying pan, cook beef more than medium-high heat 6 to 8 minutes, mixing from time to time, till completely prepared; deplete.
  • Spray Three 1/2- in order to 4-quart slow cooker with cooking squirt. Within cooker, location beef as well as remaining elements other than toppings.
  • Cover; cook on Reduced warmth environment 7 to 9 hrs. Garnish every helping with toppings.
  • Alamo Beef and Bean Soup is ready to serve.

Prep Time: 20 minutes
Total Time: 7 hours 20 minutes
Servings: 8 servings (1 cup each)