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Mexicali Tomato Bean Soup

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Submitted by bobswife40

YIELD

12 servings

PREP

10 min

COOK

3 hrs

READY

9 hrs

Ingredients

1 453.6
POUND G BEANS
dried
1 453.6
POUND G BACON
2 473
CUPS ML ONIONS
chopped
2 473
CUPS ML SWEET RED BELL PEPPERS
chopped *
6 6
EACH EACH JALAPEÑO PEPPER
seeded, chopped *
3 1.4
POUNDS KG TOMATOES
peeled, chopped
1 15
TABLESPOON ML CHILI POWDER
1 15
TABLESPOON ML CUMIN
1 1
X X SALT
to taste *
1 1
X X BLACK PEPPER
to taste *
18 520.2
OUNCES ML/G V8 JUICE *

Directions

Soak the beans overnight.

Drain beans and reserve. Dice the bacon into 1 inch pieces and fry until crisp.

Remove the bacon and reserve enough fat to sauté the peppers, jalepeneos and onions.

Sauté 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 to 3 hours.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 217g (7.7 oz)
Amount per Serving
Calories 279 54% from fat
 % Daily Value *
Total Fat 17g 26%
Saturated Fat 5g 27%
Trans Fat 0g
Cholesterol 44mg 15%
Sodium 1043mg 43%
Total Carbohydrate 5g 5%
Dietary Fiber 4g 16%
Sugars g
Protein 35g
Vitamin A 22% Vitamin C 29%
Calcium 5% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 
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