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Coolsavings_120x60_9.14.06

Argentina Bean Soup

8 ounces of navy beans
8 cups of chicken stock
2 cups of tomato juice
1/4 pound of diced bacon
1 finely chopped Spanish onion
2 finely diced celery stalks
2 minced garlic cloves
2 finely diced carrots
1/4 cup of tomato paste
1/2 teaspoon each of paprika, oregano, thyme & pepper
1 tablespoon of chili powder
1teaspoon of salt
1/4 teaspoon of black pepper

 

Soak the beans in cold water for 6 to 8 hours. Drain. Place the beans in a large kettle, cover with chicken stock. Simmer the beans for 2 1/2 hours. Add the tomato juice. Sauté the bacon in a skillet. Add the onion, celery, garlic and carrots. Continue to sauté until all are tender. Drain the excess fat. Add the bacon and vegetables to the soup. Stir in the tomato paste and seasonings. Continue to simmer for 1 hour. Serve hot. Serves 6

 

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