Border Bean Soup Recipe

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Border Bean Soup

Lynnda Cloutier


Hearty enough for a main course, serve this soup with a basket of hot cornbread.
Cooking, Texas Style

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8 to 10


10 Min


35 Min


Stove Top


1/2 lb. bacon
2 onions, chopped
2 cloves garlic, minced
4 cups canned tomatoes with juice
6 cups cooked pinto beans
2 cups chicken stock or water
1 tsp. vinegar
salt to taste
2 cups grated longhorn or cheddar cheese

Directions Step-By-Step

In large skillet, fry bacon; drain, crumble and set aside. Reserve drippings
Sauté onions and garlic in bacon drippings. Oil may be substituted. Sauté over medium heat til onions are soft. Lower heat. Add tomatoes, braking them into small pieces. Simmer mixture for 10 minutes. In blender or food processor, puree cooked beans. Mix beans and chicken stock or water in large pot and blend well.
Stir in tomato mixture and vinegar and simmer over very low heat for 15 to 20 minutes. Add salt to taste. To serve, ladle hot soup into bowls and top with grated cheese and crumbled bacon. Serves 8 to 10

About this Recipe

Course/Dish: Bean Soups
Main Ingredient: Beans/Legumes
Regional Style: Southwestern