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Guadalajara Soup


"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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servings 651 cals
Original recipe yields 10 servings (4 servings)


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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  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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Read all reviews 14
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Great soup!!! Takes a little time to make but well worth it. Thank's Donald

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...

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 co...

Excellent!! I used pork chops instead of ribs, that was what I had on hand. Still excellent!! I served with Queso Fresco, lemon wedges, sour cream, chopped cilantro, chopped green onions and ...

Wow! Was this soup good! I wouldn't change a thing. My husband likes a lot of veggies, so he added peas and Lima beans to his. But I absolutely loved this soup as is. Best the second day, b...

This is very good soup. My husband is Mexican and I'm always looking for things he would like. He loved it. This recipe will be used all the time. Thanks for sharing

This recipe is awesome, but instead of using beef broth I used two cans of diced tomatoes and used two buillon chicken cubes. I also used two cans of pinto beans.

I wasn't completely sold on this after it got done cooking, so I did have to doctor it after the fact. But I think most people would find this amount of spice agreeable -- we just like a lot mor...

We had about 4 pounds of spareribs to use up. I followed the recipe all the way up to the cilantro because I didn't have any around. We still simmered the mixture for the full 90 minutes despi...