Mexicali Tomato Bean Soup Recipe

Mexicali Tomato Bean Soup Recipe

Ingredients:

1 lb of beans (pinto, dried); soaked overnight, drained.
1 lb of bacon; diced 1-inch pieces
2 c of onion; chopped
2 c of pepper (bell); chopped
6 pcs of jalepenos; seeded and chopped
3 lbs of tomatoes; chopped and peeled
1 Tbsp of chili (powder)
1 Tbsp of cumin
Salt (to taste)
Pepper (to taste)
18 ozs of V8 juice

Instructions:

Fry bacons ’til crisp. Lift out bacon to retain sufficient amount of fat for sauteing onions, peppers and jalapeneos ’til they become soft.

Then add vegetables into beans on pot for soup. Add tomatoes and juices. Drop the remaining ingredients into mixture. Simmer ’til beans become tender 2 to 3 hours.

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