Border style bean soup

Yield: 1 Servings

Measure Ingredient
3 cups Pinto beans
8 cups Water
1 pounds Ground beef
1 tablespoon Cooking oil
1 medium Onion
1 large Garlic clove
1 tablespoon Chili powder
1 tablespoon Dried parsley
1 tablespoon Dried celery
1 can Tomatoes
2 Carrots

Wash beans; cover with water and bring to a boil. Cut heat to low and allow beans to simmer about an hour. Saute onions and garlic in oil and add ground meat. When brown, add chili powder. Add meat, parsley, celery and tomatoes to beans. Return to boil; cut heat again to low. Cook about 2 hours longer. Add sliced carrots during last hour of cooking. Salt and pepper to taste. Serve with corn bread. Serves 12.

Posted to EAT-L Digest 18 November 96 Date: Tue, 19 Nov 1996 05:43:10 -0600 From: Pam and KerryAnn Cobb <priss@...>

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