Mexicali Tomato Bean Soup Recipe

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Mexican Soup Recipes

Ingredients:

1 lb dried beans (pinto)
1 lb bacon
2 cup chopped onion
2 cup chopped bell pepper
6 jalepenos, chopped & seeded
3 lb tomatoes, peeled & chopped
1 tbsp chili powder
1 tbsp cumin
1 salt to taste
1 pepper to taste
18 oz v8 juice

Instructions:

Soak The beans overnight. Drain beans and reserve. Dice the bacon
into 1" pieces and fry until crisp. Remove the bacon and reserve
enough fat to saute the peppers, jalepeneos and onions. Saute until
the vegtables are soft. Add the vegtables to the beans in a soup pot
along with the tomatoes with their juices. Add all the other
ingredients and simmer the soup until the beans are tender, about 2-3
hours.

Servings: 12

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Watermelon --it's a good fruit. You eat, you drink, you wash your face. Enrico Caruso

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