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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
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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