Guadalajara Soup

Guadalajara Soup

13 Reviews 2 Pics
DONTOM
Recipe by  DONTOM

“This is an excellent pinto bean soup. Serve this with warm corn or flour tortillas. This is a thick chili-like soup that will fill you up with warmth and happiness.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. Sort and wash the beans. In a large saucepan over medium heat, add the beans and enough water to be 2 inches above beans. Bring to a boil for 2 minutes and remove from heat. Cover, allow to soak for 1 hour and drain.
  2. In a large Dutch oven over medium high heat, saute the ribs in oil until browned. Remove ribs from Dutch oven and set aside. Add the onion and garlic and saute for 5 minutes, or until tender. Add the beans, ribs, broth, water, chili powder, oregano, cumin, salt, ground black pepper and fresh cilantro. Cover and simmer 1 1/2 hours, or until meat is tender.
  3. Remove the ribs, allow to cool and remove meat from the bones. Return meat to broth. Chill the broth until the fat rises to the surface and remove the fat. Bring back to a boil and reduce heat to low. Cover and simmer for 30 minutes.

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Reviews (13)

Rate This Recipe
JOJO8
24

JOJO8

Great soup!!! Takes a little time to make but well worth it. Thank's Donald

AANGEL4111
18

AANGEL4111

I loved it!!! It was easy to prepare from ingredients I already had on hand. I added a little extra spice since I added some black beans to it. Sprinkle some mexican cheese on top when served...yummy!!!!

MaryV.
18

MaryV.

Great in its simplicity, just as it is! Any cut of cubed, browned pork works well, and with a little queso fresco on top of your bowl of soup and a slice of warm cornbread (our not so mexican contribution!) this is a good cold weather meal.

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Nutrition

Amount Per Serving (10 total)

  • Calories
  • 651 cal
  • 33%
  • Fat
  • 48.6 g
  • 75%
  • Carbs
  • 17.4 g
  • 6%
  • Protein
  • 34.5 g
  • 69%
  • Cholesterol
  • 145 mg
  • 48%
  • Sodium
  • 532 mg
  • 21%

Based on a 2,000 calorie diet

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