Mexicali tomato bean soup

12 Servings

Ingredients

QuantityIngredient
1poundsDried beans (pinto)
1poundsBacon
2cupsChopped Onion
2cupsChopped bell pepper
6Jalepenos, chopped & Seeded
3poundsTomatoes, peeled & chopped
1tablespoonChili Powder
1tablespoonCumin
Salt to taste
Pepper to taste
18ouncesV8 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.