Mexicali Tomato Bean Soup
Yield
12 servingsPrep
10 minCook
3 hrsReady
9 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
beans
dried |
|
| 1 | pound |
bacon
|
|
| 2 | cups |
onions
chopped |
|
| 2 | cups |
sweet red bell peppers
chopped |
*
|
| 6 | each |
jalapeño pepper
seeded, chopped |
*
|
| 3 | pounds |
tomatoes
peeled, chopped |
|
| 1 | tablespoon |
chili powder
|
|
| 1 | tablespoon |
cumin
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 18 | ounces |
v8 juice
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
beans
dried |
|
| 453.6 | g |
bacon
|
|
| 473 | ml |
onions
chopped |
|
| 473 | ml |
sweet red bell peppers
chopped |
*
|
| 6 | each |
jalapeño pepper
seeded, chopped |
*
|
| 1.4 | kg |
tomatoes
peeled, chopped |
|
| 15 | ml |
chili powder
|
|
| 15 | ml |
cumin
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 520.2 | 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.
