Border Bean Soup
By
Lynnda Cloutier
@eatygourmet
5
Hearty enough for a main course, serve this soup with a basket of hot cornbread.
Cooking, Texas Style
Cooking, Texas Style
Rating:
☆☆☆☆☆ 0 votes
Serves:
8 to 10
Prep:
10 Min
Cook:
35 Min
Method:
Stove Top
Ingredients
- 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
How to Make Border Bean Soup
- 1In large skillet, fry bacon; drain, crumble and set aside. Reserve drippings
- 2Sauté 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.
- 3Stir 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
