Mexican Bean Soup

This is the kind of soup you throw together on a busy weeknight when the pantry is doing all the cooking. Brown the ground beef with onions, open a bunch of cans, stir in two seasoning packets, and let it simmer. That’s the whole recipe, and somehow it tastes like it took way longer than it did.

Three kinds of beans (pinto, kidney, and ranch-style) give the soup a mix of textures and flavors. The ranch-style beans come already seasoned in their own sauce, which adds another layer of spice to the broth. Canned corn and tomatoes round out the vegetables.

The secret weapon is the combination of taco seasoning AND ranch dressing mix. Taco seasoning brings the cumin, chili powder, and garlic. Ranch dressing mix adds dried herbs, onion powder, and a buttermilk tang that you wouldn’t expect but makes the broth taste richer and more complex.

Don’t drain the canned beans or tomatoes. The liquid from each can becomes the broth, so there’s no need to add stock or water.

Kitchen Tips

• Break the ground beef into small crumbles while browning so it distributes evenly throughout the soup
• Drain the excess fat after browning the beef before adding the other ingredients
• This soup gets thicker as it sits. Add a splash of water or broth when reheating leftovers
• Top each bowl with shredded cheese, sour cream, and crushed tortilla chips

Variations

• Use ground turkey instead of beef for a leaner version
• Add a can of diced green chiles for extra heat
• Stir in a handful of rice during the last 15 minutes of simmering for a heartier soup