Post by Granny Smith on Mar 24, 2008 20:06:09 GMT -5
Mexican Bean Soup
contributed by carla
4 strips bacon, diced
3/4 c. chopped onion
3/4 c. celery
1 (4 oz.) can chopped green chilies
1/2 t. minced garlic
1 (16 oz.) can vegetarian-style refried beans
1/4 t. freshly ground black pepper
1/4 t. chili powder
2 c. chicken broth
hot red pepper sauce
shredded cheddar cheese
In heavy saucepan, cook bacon until crisp. Drain all but 1 T. drippings. Add onion, celery, chilies and garlic and cook 10 minutes. Add beans, pepper, chili powder, and chicken broth. Season with hot red pepper sauce to taste. Stir until well blended and simmer 10 minutes or until thoroughly heated. Garnish with cheese.
contributed by carla
4 strips bacon, diced
3/4 c. chopped onion
3/4 c. celery
1 (4 oz.) can chopped green chilies
1/2 t. minced garlic
1 (16 oz.) can vegetarian-style refried beans
1/4 t. freshly ground black pepper
1/4 t. chili powder
2 c. chicken broth
hot red pepper sauce
shredded cheddar cheese
In heavy saucepan, cook bacon until crisp. Drain all but 1 T. drippings. Add onion, celery, chilies and garlic and cook 10 minutes. Add beans, pepper, chili powder, and chicken broth. Season with hot red pepper sauce to taste. Stir until well blended and simmer 10 minutes or until thoroughly heated. Garnish with cheese.