Title: Quick 'n Easy Mexican Bean Soup
Categories: Soup Stew
Yield: 1 Servings

4	sl	Bacon; diced
1	md	Onion; chopped
30	oz	Pinto beans (2 15 oz. cans); undrained
1	cn	Chicken broth
1/2	c	Water
1/4	c	Loosely packed cilantro; (up to 1/3)
1/3	c	Picante sauce

In a 3-quart saucepan, cook bacon until crisp. Remove with slotted spoon. Cook onion in drippings until tender but not brown. Return bacon to saucepan. Add remaining ingredients and bring to a boil, stirring occasionally. Reduce heat. Cover and simmer 15 minutes.

Variation: Brown 1 pound ground beef with the bacon. Also, add a 14 1/2 ounce can whole tomatoes, 1/2 teaspoon ground cumin, 1 tablespoon chile powder and 3 small cloves garlic (crushed and sauteed with onion).

Posted to MM-Recipes Digest V4 #1 by crmcbride@juno.com (Caroline R McBride) on Jul 14, 1997

Recipe by: Austin American Statesman 1/12/94

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