Savory Bean Soup

Prep Time

CookTime

Servings

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Ingredients

28 slices Bacon (diced)
28 Garlic Cloves (chopped)
7 Red Bell Peppers (diced)
4-28 oz. cans Red Gold Petite Diced Tomatoes with Chiles
105 oz. Pinto Beans (drained and rinsed)
105 oz. Kidney Beans (drained and rinsed)
105 oz. Black Beans (drained and rinsed)
1 1/3 gallons Chicken Broth (or Vegetable Broth)
1 cup Red Gold Mama Selita’s Jalapeno Ketchup
7 tbsp. Paprika
7 tbsp. Cumin
salt and black pepper to taste
Chopped Fresh Cilantro (for garnish)
7 each Yellow onion, large, diced

Instructions

Heat a large rondeau over medium heat and add the diced bacon. Cook until bacon is lightly golden brown.
Add the onions, garlic, and bell peppers; cook for 12 minutes.
Add the tomatoes, chicken broth, Red Gold jalapeno ketchup, paprika, cumin, salt, and black pepper to the rondeau.
Bring the soup to a boil and simmer for 30 minutes.
Remove from heat and garnish with chopped cilantro

Meal Credits

Red/Orange
Vegetables %vegCredit%

Meat/
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