RANCH BEANS
This recipe is served at all of our barbecues. It seems most people who live here like spicy flavorful food, and this fits the bill just right.
Provided by Taste of Home
Categories Side Dishes
Time 3h5m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain, discarding liquid. Return beans to pan; add 1 qt. water. Bring to boil. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until beans are tender. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer 1-1/2 hours longer.
Nutrition Facts :
RANCH TACO SOUP
This thick and hearty taco soup comes together in a flash. The subtle hint of ranch sets it apart from your average taco soup. Garnish with chopped cilantro if desired.
Provided by Soup Loving Nicole
Categories Soups, Stews and Chili Recipes Soup Recipes Taco Soup Recipes
Time 45m
Yield 8
Number Of Ingredients 12
Steps:
- Combine ground beef, onion, and jalapeno in a 4-quart soup pot and cook over medium-high heat until beef is cooked through and no longer pink, about 5 minutes.
- Add crushed tomatoes, pinto beans, water, corn, black beans, diced tomatoes and green chiles, black olives, ranch dressing, and taco seasoning. Mix to combine. Bring soup to a boil, reduce heat, and simmer for 30 minutes.
Nutrition Facts : Calories 342.2 calories, Carbohydrate 44.7 g, Cholesterol 39.5 mg, Fat 9.9 g, Fiber 11.2 g, Protein 21.5 g, SaturatedFat 3.2 g, Sodium 1398.2 mg, Sugar 3 g
RANCH BEAN SOUP
This is so easy and is liked by kids very well. This was printed in the news paper here in Texas. If you do not like Ranch beans you will not want to try this.
Provided by Connie Maple
Categories Stocks
Time 35m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Brown the hamburger, I use ground serloin because it has better flavor.
- I brown it in the big stew pot because there is no need to dirty more pans.
- Open all the cans and add to browned meat.
- Let simmer about 20 minute until well heated.
Nutrition Facts : Calories 383.1, Fat 14.3, SaturatedFat 5.2, Cholesterol 74.4, Sodium 1738.8, Carbohydrate 30, Fiber 6.3, Sugar 9.4, Protein 32.8
RUSTIC RANCHO GORDO 'YELLOW EYE' BEAN SOUP
Provided by Christine Muhlke
Categories dinner, soups and stews, main course
Time 1h
Yield Serves 6 to 8
Number Of Ingredients 20
Steps:
- Prepare the beans: Drain the beans and place them in a large pot. Add 3 quarts cold water, the carrot, celery, onion, garlic and parsley stem sachet. Bring to a boil, skimming off any foam that rises to the top. Reduce the heat to a gentle simmer and cook until the beans are soft and creamy, but not falling apart. (Start checking after 25 minutes; the fresher the beans, the shorter the cooking time.) Add the salt, pepper and olive oil. Discard the sachet and vegetables. Let the beans cool in the liquid.
- Prepare the soup: Pour the olive oil into a large pot set over medium heat. Add the carrots, celery, leeks, garlic, chili and rosemary. Cook until the rawness of the vegetables is just gone, 3 to 4 minutes. Add the tomatoes and cook until slightly caramelized, about 3 minutes more. Add the beans and their cooking liquid, bring to a boil and simmer until the vegetables are tender, 5 to 10 minutes. Season to taste with salt and pepper. Just before serving, add the parsley. Toast the bread slices. While still hot, rub them with the garlic halves, then tear into large pieces. Ladle the soup into bowls and top each with a few toasts, then drizzle with olive oil.
Nutrition Facts : @context http, Calories 198, UnsaturatedFat 12 grams, Carbohydrate 18 grams, Fat 14 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 455 milligrams, Sugar 6 grams
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