Email to TRISH      

Recipe Categories: Trish's HOME PAGEAPPETIZERS BBQ Beauty BEVERAGES BIGPOTCOOKING BREAD BreadMachine BREAKFAST CAKESandPIES CANDY CANNINGANDPRESERVING CarePackages CASSEROLES Cheesemaking CHILI Christmas Cocktails COOKIES CraftRecipes CROCKPOT DESSERTS DIABETIC DoggieTreats DutchOvenCooking EGGS ETHNIC FISHandSEAFOOD FreezerRecipes FRUIT IceCream JAMSandJELLIES KITCHENGIFTS KitchenTipsandHints KITTYFOOD KOPYKAT MakeYourOwnMixes MARINADES MEATS PASTA PASTRIES PICKLESandRELISHES PIZZA POULTRY RICE SALADandDRESSING Salsa SANDWICHES SAUCES SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN WildBirdFood WildGame

Caldo de Frijol y Queso (Bean Soup)

List of Ingredients






1 pound bacon
2 large onions
1 2½ pound can tomatoes
1 can water
6 to 8 stalks celery, chopped
1 pound Cheddar Cheese shredded
2 pounds pinto beans, cooked
1 to 2 teaspoons vinegar


Recipe



Serves: 10

Cut bacon into small pieces and fry. Drain bacon and sauté onions in bacon fat. Remove onions from fat. Combine bacon and onions in large saucepan; add tomatoes and water. Add celery and shredded Cheddar cheese to tomato mixture. Simmer until cheese is melted and thoroughly mixed with other ingredients. Purée cooked pinto beans in blender; add to tomato mixture. This will probably be very thick and can be thinned with water or tomato juice. Add vinegarl stir and season to taste