- 1/2 pound bacon, chopped
- 1 large onion, chopped
- 4 stalks celery, cleaned and chopped
- 1 (28-ounce) can whole tomatoes, undrained
- 1 cup water
- 4 cups (16 ounces) shredded Cheddar cheese
- 1 (16-ounce) can pinto beans, undrained and pureed
- 1/2 teaspoon red pepper
- Pinch of ground cumin
How to Make It
Cook bacon in a small Dutch oven until crisp; remove bacon, reserving drippings in Dutch oven. Drain bacon on paper towels; set aside.
Sauté onion and celery in reserved drippings until tender. Drain off drippings, reserving vegetables in Dutch oven. Add tomatoes, reserved bacon, and water; stir well. Bring to a boil. Reduce heat; stir in cheese and pureed beans. Continue to cook over medium heat, uncovered, until cheese melts. Stir in red pepper and cumin.
Ladle soup into individual bowls; serve warm.