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Name: Spicy Bean Soup
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 1/2 ts Salt; 5 c Cold water; 1 Garlic minced; 3 1/2 c Chicken broth; 1 c Dried pinto beans; picked; 1/2 c Onions chopped; 1 ts TABASCO pepper sauce; 2 sl Bacon; diced; 1 lg Tomato; peeled, seeded and; 2 tb Uncooked elbow macaroni; 1/4 c Chopped cilantro

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INGREDIENTS

1/2 ts Salt
5 c Cold water
1 Garlic ; minced
3 1/2 c Chicken broth
1 c Dried pinto beans; picked
1/2 c Onions ; chopped
1 ts TABASCO pepper sauce
2 sl Bacon; diced
1 lg Tomato; peeled, seeded and
2 tb Uncooked elbow macaroni
1/4 c Chopped cilantro

Servings

INSTRUCTIONS

In 6-quart heavy deep kettle or large heavy saucepan, place beans with enough hot water to cover by 2 inches. Let stand at least 1 hour. Drain beans. Rinse; add 5 cups cold water. Heat to boiling; lower heat. Simmer, covered, 2 hours, or until beans are tender; stirring occasionally. Add salt during last 15 minutes of cooking time. In blender or food processor, combine 1 cup cooked beans with 1 cup of their cooking liquid; process until smooth. Set aside. In skillet over medium heat, cook bacon until brown and crisp. Drain all except 2 teaspoons of bacon drippings. Add onion and garlic to skillet; cook until tender. Add tomato, cook 1 minute longer. Transfer mixture to original saucepan with remaining beans. Add chicken broth, blended beans and TABASCO pepper sauce. Heat to boiling; add macaroni. Lower heat and cook until macaroni is tender, approximately 7 minutes. Just before serving, add cilantro and adjust seasoning with salt and additional TABASCO pepper sauce, if desired. Busted by Karen Sonnessa Recipe by: Tabasco www.tabasco.com Posted to MC-Recipe Digest by "Karen Sonnessa" on Mar 20, 1998

NOTES

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Spicy Bean Soup

1/2 ts Salt
5 c Cold water
1 Garlic minced
3 1/2 c Chicken broth
1 c Dried pinto beans; picked
1/2 c Onions chopped
1 ts TABASCO pepper sauce
2 sl Bacon; diced
1 lg Tomato; peeled, seeded and
2 tb Uncooked elbow macaroni
1/4 c Chopped cilantro

In 6-quart heavy deep kettle or large heavy saucepan, place beans with  enough hot water to cover by 2 inches. Let stand at least 1 hour. Drain  beans. Rinse; add 5 cups cold water. Heat to boiling; lower heat. Simmer,  covered, 2 hours, or until beans are tender; stirring occasionally. Add  salt during last 15 minutes of cooking time. In blender or food processor,  combine 1 cup cooked beans with 1 cup of their cooking liquid; process  until smooth. Set aside. In skillet over medium heat, cook bacon until  brown and crisp. Drain all except 2 teaspoons of bacon drippings. Add onion  and garlic to skillet; cook until tender. Add tomato, cook 1 minute longer.  Transfer mixture to original saucepan with remaining beans. Add chicken  broth, blended beans and TABASCO pepper sauce. Heat to boiling; add  macaroni. Lower heat and cook until macaroni is tender, approximately 7  minutes. Just before serving, add cilantro and adjust seasoning with salt  and additional TABASCO pepper sauce, if desired.    Busted by Karen Sonnessa <ksonness@suffolk.lib.ny.us>    Recipe by: Tabasco www.tabasco.com    Posted to MC-Recipe Digest by "Karen Sonnessa" <ksonness@suffolk.lib.ny.us>  on Mar 20, 1998

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Nutrition

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Serving Size: 1 Serving (205g)
Recipe Makes: 6 Servings

Calories: 22
Calories from Fat: 3 (14%)

Amt Per Serving		% DV

	Total Fat 0.3g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 583.8mg		20 %
Potassium 81.8mg		2 %
Total Carbohydrate 3.6g		1 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 3.1g
Protein 1.3g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 22

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