Frijole soup

Yield: 6 Servings

Measure Ingredient
2 quarts Water
1 pounds Pinto beans
½ pounds Salt pork
1 Clove garlic; minced
1 medium Onion; chopped
6 tablespoons Olive oil
1 can (16-oz) tomatoes; undrained
2 cans (10.75-oz) chicken broth
Salt to taste
Pepper to taste
Muenster cheese
Sour cream

Place water, beans and salt pork in a soup pot. Cook beans until tender.

Drain beans, reserving water. Pur‚e beans in blender, adding reserved water as needed. Saut‚ garlic and onion in olive oil. Add tomatoes and cook for 10 minutes. Add beans and chicken broth and simmer for 20 minutes. Place a slice of cheese in each soup bowl. Pour soup over cheese and top with sour cream. Yield: 6 to 8 servings.

NORMA C. RAUCH

From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .

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