Guadalajara Soup Recipe -
Guadalajara Soup Recipe

Guadalajara Soup

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"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 Edit and Save

Original recipe makes 4 servings Change Servings


  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 More Reviews

Jan 25, 2004

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

May 04, 2008

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!!!!

Oct 19, 2007

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.

Feb 03, 2009

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 tortillas. Great meal just like in Mexico!!

Jul 12, 2010

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, but after that the tastes are a little too mingled.

Dec 09, 2009

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

Jul 03, 2006

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.

Apr 15, 2011

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 more spices. I did use cubed boneless pork chops in place of the spareribs (and was able to skip the chilling & fat-skimming steps because of that) but I don't think spare ribs would have added to my enjoyment, since I don't like them anyway. I really liked cooking the cilantro in the soup -- I probably used more than 1/4 cup but whatever I did, it really permeated the broth, which was nice. Thank you for sharing your recipe, I'm pretty sure I'll use this again. (This made 9.5 cups of soup for me.)


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  • Calories
  • 651 kcal
  • 33%
  • Carbohydrates
  • 17.4 g
  • 6%
  • Cholesterol
  • 145 mg
  • 48%
  • Fat
  • 48.6 g
  • 75%
  • Fiber
  • 4.3 g
  • 17%
  • Protein
  • 34.5 g
  • 69%
  • Sodium
  • 532 mg
  • 21%

* Percent Daily Values are based on a 2,000 calorie diet.

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