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Mexicali tomato bean soup
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| Artist: |
_ |
| Categories: |
Soups & Stews, Tomatoes, Vegetables |
| Yield: |
12 |
| Rating: |
0 |
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Ingredients:
| 1
| lbs | Dried beans (pinto) | | 1
| lbs | Bacon | | 2
| cup | Chopped Onion | | 2
| cup | Chopped bell pepper | | 6
| | Jalepenos, chopped & Seeded | | 3
| lbs | Tomatoes, peeled & chopped | | 1
| tbsp | Chili Powder | | 1
| tbsp | Cumin | | | Salt to taste | | | Pepper to taste | | 18
| oz | V8 Juice |
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Procedures:
| 1 | Soak the beans overnight. | | 2 | Drain beans and reserve. | | 3 | Dice the bacon into 1" pieces and fry until crisp. | | 4 | Remove the bacon and reserve enough fat to saute the peppers, jalepeneos and onions. | | 5 | Saute until the vegtables are soft. | | 6 | Add the vegtables to the beans in a soup pot along with the tomatoes with their juices. | | 7 | Add all the other ingredients and simmer the soup until the beans are tender, about 2-3 hours. |
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