Mexicali tomato bean soup

Yield: 12 Servings

Measure Ingredient
1 pounds Dried beans (pinto)
1 pounds Bacon
2 cups Chopped Onion
2 cups Chopped bell pepper
6 Jalepenos, chopped & Seeded
3 pounds Tomatoes, peeled & chopped
1 tablespoon Chili Powder
1 tablespoon Cumin
Salt to taste
Pepper to taste
18 ounces V8 Juice

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.

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