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Frijole-Cheese Soup

Yield about 1 1/4 quarts


  • 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

  1. Cook bacon in a small Dutch oven until crisp; remove bacon, reserving drippings in Dutch oven. Drain bacon on paper towels; set aside.

  2. 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.

  3. Ladle soup into individual bowls; serve warm.

Oxmoor House Homestyle Recipes