 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
1/2 pound bacon, chopped |
1 large onion, chopped |
4 stalks celery, cleaned and chopped |
1 (28-ounce) can whole tomatoes, undrained |
1 cup water |
4 cups (16 ounces) shredded cheddar cheese |
1 (16-ounce) can pinto beans, undrained and pureed |
1/2 teaspoon red pepper |
pinch of ground cumin |
Directions:
1. Cook bacon in a small Dutch oven until crisp; remove bacon, reserving drippings in Dutch oven. Drain bacon on paper towels; set aside.
2. Sauté onion and celery in reserved drippings until tender. Drain off drippings, reserving vegetables in Dutch oven. Add tomatoes, reserved bacon, and water; stir well. Bring to a boil. Reduce heat; stir in cheese and pureed beans. Continue to cook over medium heat, uncovered, until cheese melts. Stir in red pepper and cumin.
3. Ladle soup into individual bowls; serve warm.
|
|