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Border Style Bean Soup

3 c Pinto beans
8 c Water
1 lb Ground beef
1 tb Cooking oil
1 md Onion
1 lg Garlic clove
1 tb Chili powder
1 tb Dried parsley
1 tb Dried celery
1 cn Tomatoes
2 Carrots


Wash beans; cover with water and bring to a boil. Cut heat to low and allow beans to simmer about an hour. Saute onions and garlic in oil and add ground meat. When brown, add chili powder. Add meat, parsley, celery and tomatoes to beans. Return to boil; cut heat again to low. Cook about 2 hours longer. Add sliced carrots during last hour of cooking. Salt and pepper to taste. Serve with corn bread. Serves 12.




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