I’m not even sure I really like this recipe, nor remember all of the ingredients I put in it, but I do like the Mayocoba beans. This soup ended up with an hot, acrid (turmeric, lime juice, cilantro leaves), citrusy accent. Not what I would usually be attracted to, but this was oddly pleasing.

[NOTE 0709/25]: This time I used hot sausage instead of “seasoning meat.” I am in wonder at how I got or even more so, miraculously created this recipe. I don’t see anything referencing an existing online recipe for this. However, I am strangely attracted to the acrid flavor of this soup. I’m not sure I’ve ever tasted another soup like this, and if I were starting from scratch, never having cooked mayocoba beans before, why would I add roasted tomatoes, green chilis, cilantro and lime juice to it.

I don’t recall the mayocoba beans taking a long time to soften, but they are this time. This has led be to think that cannellini or navy beans might work just as well, and even black beans. Maybe even combining a black & white bean in the one soup.

[end NOTE]

• Mayocoba beans
• Roasted tomatoes, roasted
• Seasoning meat
• Green chilis, diced
• Cilantro leaves
• Turmeric powder
• Garlic powder
• Cumin powder
• Chicken broth
• Lime juice
• Agave Nectar
• Equal sweetener
• S&P

Mayocoba beans: ½ cup (dry) Diced roasted tomatoes: 1 (15 oz) can Seasoned pork: 3 oz. Diced green chilis: 1 (4 oz) can of GV Green Chilis (adjust to your spice preference) Cilantro leaves: ¼ cup, chopped Turmeric: ¼ teaspoon (powdered) Ground cumin: ¼ teaspoon Powdered garlic: ¼ teaspoon Chicken broth: 2-3 cups (adjust for desired thickness) Lime juice: 1-2 tablespoons (to taste) Agave Nectar: ½ – 1 teaspoon (to taste) Equal sweetener: ½ – 1 packet (to taste) Salt and Pepper (S&P): To taste

Estimated Amount Produced:

Still approximately 4 to 5 cups total, or two servings of roughly 2 to 2.5 cups each.

Revised General Calorie Count Information (Estimates):

• Mayocoba beans (½ cup dry ≈ 1 cup cooked): Around 200-250 calories.
• Diced roasted tomatoes (15 oz can): Around 70-100 calories.
• Seasoned pork (3 oz, equal lean and fat): Around 200-250 calories.
• GV Green Chilis (4 oz can): Around 20-30 calories.
• Cilantro leaves (¼ cup): Under 5 calories.
• Turmeric (¼ tsp), Ground cumin (¼ tsp), Powdered garlic (¼ tsp): Under 5 calories total.
• Chicken broth (2-3 cups): Around 20-60 calories.
• Lime juice (1-2 tbsp): Around 5-10 calories.
• Agave Nectar (½ – 1 tsp): Around 10-20 calories.
• Equal sweetener (½ – 1 packet): Around 0-5 calories.
• Salt and Pepper: Negligible calories.

Revised Estimated Totals:

• Estimated Total Calories for the Entire Pot: Roughly in the range of 530 to 730+ calories.
• Estimated Calories per Serving (approximately 2 to 2.5 cups): Roughly in the range of 265 to 365+ calories.

---

NOTE [08/27/25]: I tried again. I soaked the beans with some salt in the water overnight. I drained and rinsed the beans before starting to cook them. I don’t recall if I started with 1/2 or 1 Cup of dry beans, but this made enough for two “good” helpings. I also added 1/4 tsp of baking soda to the water when I started to cook them. I cooked in a pot on the stove top, uncovered, for at least an hour. The beans softened perfectly. I smushed some of them, like I do blackeyed peas to thicken the broth. I added some diced seasoning ham toward the end. These turned out very well. *But, last time, something was wrong. Don’t know if I should have pre-soaked them, or if adding the baking soda did the job. Last time the beans would not soften. **The first time I cooked them, they must have turned out well because I made a note that they were pleasant. They are soft and a little creamy. [end NOTE]