Savory Bean Soup

15 minutes Prep Time
50 minutes Cook Time

A bold, flavor-packed soup made with smoky bacon, three types of beans, Red Gold Petite Diced Tomatoes with Chiles, and a spicy touch of Mama Selita’s Jalapeño Ketchup—finished with fresh cilantro.

Ingredients

  • 28 slices Bacon (diced)
  • 28 Garlic Cloves (chopped)
  • 7 Red Bell Peppers (diced)
  • 4-28 oz. cans Red Gold Petite Diced Tomatoes with Chiles
  • 105 oz. Pinto Beans (drained and rinsed)
  • 105 oz. Kidney Beans (drained and rinsed)
  • 105 oz. Black Beans (drained and rinsed)
  • 1 1/3 gallons Chicken Broth (or Vegetable Broth)
  • 1 cup Red Gold Mama Selita’s Jalapeno Ketchup
  • 7 tbsp. Paprika
  • 7 tbsp. Cumin
  • salt and black pepper to taste
  • Chopped Fresh Cilantro (for garnish)
  • 7 each Yellow onion, large, diced

Instructions

Step one

Heat a large rondeau over medium heat and add the diced bacon. Cook until bacon is lightly golden brown.

Step two

Add the onions, garlic, and bell peppers; cook for 12 minutes.

Step three

Add the tomatoes, chicken broth, Red Gold jalapeno ketchup, paprika, cumin, salt, and black pepper to the rondeau.

Step four

Bring the soup to a boil and simmer for 30 minutes.

Step five

Remove from heat and garnish with chopped cilantro

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