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PINTO BEAN SOUP | |
1 lb. pinto beans 1 tbsp. cooking oil 2 tsp. minced garlic 1 c. chopped onion 1 c. chopped celery 1 c. chopped carrots 1 lb. boneless pork shoulder, cut in sm. pieces 1 (16 oz.) can whole tomatoes 4 (13 3/4 oz.) cans beef broth 1/2 c. chopped parsley 1 tsp. salt 1/2 tsp. pepper 1 can green chilies Soak beans overnight. In skillet put oil, garlic, onions, celery and carrots. Cook until soft. Put in large pot. In skillet add a little more oil and meat. Brown. Add to pot. Add beans, tomatoes, broth, parsley, salt, pepper, and chilies. Simmer 3 hours until beans become soft. When done remove 2 cups beans to the blender. Blend until smooth. Add back to pot. (Note: Recipe calls for 4 cans broth. I use 5 cans. I like more soup. I also make my own broth. 7 cups or 9 cups. I use cubes). |
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