Serves: 9
Total Calories: 844
Brown meat and onion over medium heat in a Dutch oven; drain. Add remaining ingredients; simmer over low heat for one hour.
Tip: Make veggie or bean soups thick & creamy…simply purée a cup or so of the soup in a blender, then stir it back into the soup pot.
This Mexican 3-Bean Soup recipe is from the Almost Homemade Cookbook Cookbook. Download this Cookbook today.
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