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Quick 'n Easy Mexican Bean Soup
Recipe By : Austin American Statesman 1/12/94
Serving Size : 1 Preparation Time :0:00
Categories : Soups And Stews
Amount Measure Ingredient -- Preparation Method
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4 slices bacon -- diced
1 medium onion -- chopped
30 ounces pinto beans (2 15 oz. cans) -- undrained
1 can chicken broth
1/2 cup water
1/4 to 1/3 cup loosely packed cilantro
1/3 cup picante sauce
In a 3-quart saucepan, cook bacon until crisp. Remove with slotted spoon.
Cook onion in drippings until tender but not brown. Return bacon to
saucepan. Add remaining ingredients and bring to a boil, stirring
occasionally. Reduce heat. Cover and simmer 15 minutes.
Variation: Brown 1 pound ground beef with the bacon. Also, add a 14 1/2
ounce can whole tomatoes, 1/2 teaspoon ground cumin, 1 tablespoon chile
powder and 3 small cloves garlic (crushed and sauteed with onion).
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