Guest guest Posted October 12, 2001 Report Share Posted October 12, 2001 Mexican Bean Soup Source: Eat for Strength (Thrash) 2 cups pink beans or chick peas 2 minced onions 2 buds garlic salt as needed 2 quarts water 1/2 cup tomato sauce Soak the beans or peas overnight, drain and cover with 2 quarts lukewarm water. Mince the onions and garlic and add to beans or peas. Cover and gently cook 2 hours. (Garbanzos will require three or more hours of cooking). Fifteen minutes before it is done, mix in the tomato sauce. May be pureed or the beans left whole in the soup. Also, try pureeing half the beans, giving the soup body. Serves: 8 *adjust seasonings to personal taste. ~ Pray for Peace ~ http://www.Christian-Vegan-Cooking Quote Link to comment Share on other sites More sharing options...
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