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Mexicali Tomato Bean Soup

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    Source: www.cookingrecipes4u.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1 lb Dried beans (pinto)

    2. 1 lb Bacon

    3. 2 c Chopped Onion

    4. 2 c Chopped bell pepper

    5. 6 Jalepenos, chopped & Seeded

    6. 3 lb Tomatoes, peeled & chopped

    7. 1 tb Chili Powder

    8. 1 tb Cumin

    9. 18 oz V

    10. 8 Juice

    Instructions Jump to Ingredients ↑

    1. 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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