Pinto Bean Soup

1lb dried pinto beans
1 1/2 cup diced onion
1 cup diced green bell pepper
2 cup thinly sliced celery
1 can diced tomatoes(10 oz)
3 large fresh carrots, diced
1 1/2 cup port cracklings(crushed)
salt--to taste
2 tsp ground black pepper
2 dried bay leaves
1 tbsp garlic powder
1 packet beef boullion
1 tbsp chili powder
1 tbsp garlic chili paste(or to taste)
2 tbsp unsalted all-purpose seasoning

Can be served with rice, or cornbread. Can serve chopped raw onions on top.

1. Sort and wash beans. Make sure to pick out dirt and rocks and bad beans.
2. Place in 5 qt pot with 6 cups water.
3. Bring to a boil. Boil for five minutes. Remove from heat and cover.
4. Prepare vegetables.
5. Have a seat and drink a glass of water.
6. Add all ingredients to beans in pot.
7. Add water or broth to cover ingredients.
8. Bring to a boil. Lower heat and simmer until beansand veggies are tender
9. For thicker texture, mash some of the beans and veggies on the side of the pot.

Serving Size: Makes 10 one cup servings

Number of Servings: 10

Recipe submitted by SparkPeople user BLUEBONNETT.