Charro Bean Soup

Ingredients

• 2 16 OZ CAN PINTO BEANS OR 1 LB DRIED PINTOS, SOAKED OVERNIGHT
• ½ PKG ALBERT AGNOR’S PINTO BEAN SEASONING
• 6 C CHICKEN STOCK OR VEGETABLE STOCK
• 2 C WATER
• ½ C GREEN BELL PEPPER, CUT IN THIN STRIPS
• (OPTIONAL: ½ C CHOPPED ONION)

Directions

• COMBINE ALL INGREDIENTS IN SLOW COOKER. SIMMER 6-8 HRS.
• ON STOVE: COMBINE ALL INGREDIENTS, BRING TO BOIL. SIMMER 1-2 HR
• (IF YOU NEED TO THICKEN SOUP, DIP OUT 2 FULL LADELS OF BEANS, WITH A SMALL AMOUNT OF LIQUID, AND PUREE’ IN BLENDER OR FOOD PROCESSOR. ADD BACK TO SOUP POT.)
• (IF TOO MUCH LIQUID BOILS AWAY WITH COOKING, ADD MORE WATER)

SERVES 6