about 1 1/4 quarts

How to Make It

Step 1

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

Step 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.

Step 3

Ladle soup into individual bowls; serve warm.

Oxmoor House Homestyle Recipes

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