Spicy Bean with Bacon Soup Recipe

Image courtesy: relish.com


  • 2 pounds dried pinto beans, washed
  • 1 pound bacon, cut into small pieces
  • 1 cup diced onion
  • 6 jalapeno peppers, seeded and diced
  • 3 carrots, minced
  • 1 gallon chicken stock
  • 1 (15 ounce) can tomato sauce
  • 1 teaspoon garlic powder
  • 1 bunch fresh cilantro, chopped
  • salt and ground black pepper to taste


Place the pinto beans into a large container and cover with several inches of cool water; let stand 4 hours. Drain and rinse.

Place the bacon in a large stock pot and cook and stir over medium-high heat until evenly browned, about 10 minutes. Add the onion, jalapeno peppers, and carrots; cook and stir until the carrots are soft. Pour in the chicken stock and bring to a boil. Stir in the drained beans, tomato sauce, garlic powder, cilantro, salt, and pepper; simmer until the beans are tender, 3 to 4 hours.