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Mexicali Tomato Bean Soup

Mexicali Tomato Bean Soup recipe image
This hearty Mexicali Tomato Bean Soup is a comforting bowl of goodness that brings together the smokiness of bacon with the earthy depth of pinto beans. The addition of fresh jalapeños provides a gentle kick, while ripe tomatoes create a lush, savory broth. ItâÂÂs the perfect dish for chilly evenings or when you need a satisfying, home-cooked meal. The flavors deepen as the soup simmers, resulting in a tender, cohesive texture that is both rustic and refined. Serve it with crusty bread for dipping, and enjoy the warmth of this classic American-style soup that feels like a hug in a bowl.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 12
Calories: 820.0
Dietary: Gluten-free
Description
This hearty Mexicali Tomato Bean Soup is a comforting bowl of goodness that brings together the smokiness of bacon with the earthy depth of pinto beans. The addition of fresh jalapeños provides a gentle kick, while ripe tomatoes create a lush, savory broth. ItâÂÂs the perfect dish for chilly evenings or when you need a satisfying, home-cooked meal. The flavors deepen as the soup simmers, resulting in a tender, cohesive texture that is both rustic and refined. Serve it with crusty bread for dipping, and enjoy the warmth of this classic American-style soup that feels like a hug in a bowl.
Ingredients
  • 1 pound Dried beans (pinto)
  • 1 pound Bacon
  • 2 cup Chopped Onion
  • 2 cup Chopped Bell Peppers
  • 6 Jalepenos, chopped & Seeded
  • 3 pound Tomatoes, peeled & chopped
  • 1 tablespoon Chili Powder
  • 1 tablespoon Cumin
  • 1 cup V8 Juice
  • 1 Salt & Pepper to taste
Directions
  1. 1
    Soak the dried pinto beans in cold water overnight, then drain and rinse them thoroughly.
  2. 2
    Dice the bacon into 1-inch pieces and place them in a large soup pot over medium heat.
  3. 3
    Fry the bacon until crisp and browned, then remove it from the pot with a slotted spoon, leaving the rendered fat behind.
  4. 4
    Add the chopped onions, bell peppers, and seeded jalapeños to the bacon fat in the pot.
  5. 5
    Sauté the vegetables until they are soft and translucent, about 5-7 minutes.
  6. 6
    Add the drained beans, chopped tomatoes with their juices, and V8 juice to the pot.
  7. 7
    Stir in the chili powder, cumin, salt, and pepper to taste.
  8. 8
    Bring the soup to a boil, then reduce heat to low and cover partially.
  9. 9
    Simmer the soup gently for 2-3 hours, stirring occasionally, until the beans are tender.
  10. 10
    Stir the reserved crispy bacon back into the soup just before serving.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 820.0kcal
% Daily Value *
Total Fat 50.4g78%
Saturated Fat 16.1g81%
Cholesterol 52.2mg18%
Sodium 2069.2mg87%
Total Carbohydrate 45.8g16%
Dietary Fiber 14.1g57%
Sugars 23.6g
Protein 50.8g102%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

If you don't have time to soak the beans overnight, you can use the quick-soak method: cover beans with water, bring to a boil for 2 minutes, remove from heat, cover, and let stand for 1 hour. Drain and rinse before using.

For a quicker version, you can substitute canned pinto beans, but you will need to reduce the simmering time to about 30-45 minutes to allow the flavors to meld.

Adjust the amount of jalapeños based on your heat preference. Removing the seeds reduces the spice level significantly.

This soup tastes even better the next day after the flavors have had time to develop. Store leftovers in an airtight container in the refrigerator for up to 4 days.

Keywords: american, bacon, bean, beans, chili, chopped, cumin, dried, frying, jalepenos, mexicali, onion, peeled, pinto, powder, sautéing, seeded, simmering, soup, title
Read it online: https://www.chefs-mate.com/recipe/mexicali-tomato-bean-soup/