Spicy Bean with Bacon Soup |
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Prep Time: 20 Minutes Cook Time: 195 Minutes |
Ready In: 215 Minutes Servings: 6 |
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This savory and delicious soup warms the soul. Ingredients:
2 pounds dried pinto beans, washed |
1 pound bacon, cut into small pieces |
1 cup diced onion |
6 jalapeno peppers, seeded and diced |
3 carrots, minced |
1 gallon chicken stock |
1 (15 ounce) can tomato sauce |
1 teaspoon garlic powder |
1 bunch fresh cilantro, chopped |
salt and ground black pepper to taste |
Directions:
1. Place the pinto beans into a large container and cover with several inches of cool water; let stand 4 hours. Drain and rinse.
2. Place the bacon in a large stock pot and cook and stir over medium-high heat until evenly browned, about 10 minutes. Add the onion, jalapeno peppers, and carrots; cook and stir until the carrots are soft. Pour in the chicken stock and bring to a boil. Stir in the drained beans, tomato sauce, garlic powder, cilantro, salt, and pepper; simmer until the beans are tender, 3 to 4 hours.
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