| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Dairy |
|
Soup |
6 |
Servings |
INGREDIENTS
| 2 |
qt |
Water |
| 1 |
lb |
Pinto beans |
| 1/2 |
lb |
Salt pork |
| 1 |
|
Clove garlic; minced |
| 1 |
md |
Onion; chopped |
| 6 |
tb |
Olive oil |
| 1 |
cn |
(16-oz) tomatoes; undrained |
| 2 |
cn |
(10.75-oz) chicken broth |
|
|
Salt to taste |
|
|
Pepper to taste |
|
|
Muenster cheese |
|
|
Sour cream |
INSTRUCTIONS
Place water, beans and salt pork in a soup pot. Cook beans until tender.
Drain beans, reserving water. Pur.e beans in blender, adding reserved water
as needed. Saut. garlic and onion in olive oil. Add tomatoes and cook for
10 minutes. Add beans and chicken broth and simmer for 20 minutes. Place a
slice of cheese in each soup bowl. Pour soup over cheese and top with sour
cream. Yield: 6 to 8 servings.
NORMA C. RAUCH
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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