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Course : Soup
Type of Prep : Simmer
Cuisine : U.S. Regional
 
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Border-Style Bean Soup

From Diana Rattray,
Your Guide to Southern Food.
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INGREDIENTS:

  • 1 pound pinto beans, about 2 to 2 1/2 cups
  • 8 cups water
  • 1 pound lean ground beef
  • 1 tablespoon vegetable oil
  • 1/2 cup chopped onion
  • 1 large clove garlic
  • 1 tablespoon chili powder
  • 2 teaspoons dried parsley flakes
  • 1 cup chopped celery
  • 1 can (14 1/2-ounce) diced tomatoes
  • 2 medium carrots, sliced
  • seasoned salt, to taste
  • pepper

PREPARATION:

Wash, pick over, soak, and cook beans with the 8 cups of water, following package directions. Sauté onions and garlic in oil; add lean ground beef. When beef is no longer pink, add chili powder. Add ground beef, parsley, celery and tomatoes to the cooked beans. Return bean soup to boil; turn heat to low. Cover and cook 2 hours longer. Add sliced carrots during last hour of cooking time. Salt and pepper to taste.
Serves 10 to 12.

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