Mexicali tomato bean soup
12 Servings
Ingredients
| Quantity | 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 |
Directions
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.