Mexicali Tomato Bean Soup Recipe




Mexicali Tomato Bean Soup Ingredients

1 lb dried beans (pinto)
1 lb bacon
2 cup chopped onion
2 cup chopped bell pepper
6 jalepenos, chopped & seeded
3 lb tomatoes, peeled & chopped
1 tbsp chili powder
1 tbsp cumin
1 salt to taste
1 pepper to taste
18 oz v8 juice

A Recipe for
Mexicali Tomato Bean Soup

 

The belly rules the mind.

Spanish Proverb



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This is a recipe for Mexicali Tomato Bean Soup from the recipe cookbook of Recipes-to-go (Bean)


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Food Tip
Pack food in a cooler with ice or ice packs. Only pack foods which have been chilled to a temperature below 40 degrees F - do not use the cooler to chill room temperature foods. When finished serving cold foods, promptly return them to the cooler. If you plan to cook meat, poultry or fish on a grill while picnicking, pack carefully to prevent leakage, and take along baby wipes or moistened towelettes to wash up with after handling raw foods. A spray bottle filled with clean water and soap is another alternative - this works well for hands as well as surfaces.




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Herb Tip
Using Parsley:
Only the leaves of the parsley plant are used to add a mild, fresh taste to most dishes. Both flat-leaf parsley (also called Italian Parsley) and curly-leaf varieties are available and are virtually interchangeable in dishes that call for parsley.




Mexicali Tomato Bean Soup

Herb Tip
Using Oregano:
Only the leaves are used of the oregano plant available in both fresh and dried. Oregano, which is a classic addition to Italian food, also adds a robust and pungent flavor to stews, soups, fish, lamb, pork, vegetables and vinegars.







Mexicali Tomato Bean Soup Directions

Soak The beans overnight. Drain beans and reserve. Dice the bacon
into 1" pieces and fry until crisp. Remove the bacon and reserve
enough fat to saute the peppers, jalepeneos and onions. Saute 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 2-3
hours.

Serves: 12

 

 

 

 

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Mexicali Tomato Bean Soup Recipe from the Recipes-To-go.com Bean Recipe Cookbook

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