Boot Scootin’ Bean Soup

Servings: 6
Ingredients:

3 c  Dried Pinto Beans
2 c  Cubed Ham
2 c  Water
22 oz Tomato Juice
4 c  Chicken Stock (3 cans)
2 c  Chopped Onions
3    Cloves Garlic, minced
3 tb Chopped Parsley
1/4 c  Chopped Green Pepper
2 tb Brown Sugar
1 tb Chile Powder
1 ts MSG
1 ts Salt
1 ts Crushed Bay Leaves, (put in
-tea ball)
4    Whole Cloves, (put in tea
-ball)
1 ts Oregano
1/2 ts Cumin
1/2 ts Crushed Rosemary
1/2 ts Celery Seed
1/2 ts Ground Thyme
1/2 ts Ground Marjoram
1/2 ts Sweet Basil
1/4 ts Curry
1 c  Sherry

Servings: 8 - 10 Servings

Soak beans overnight. Add all other ingredients except sherry and bring to
boil. Cook slowly until beans are tender. Add Sherry.

Copyrighted, TEXAS WINE SOCIETY COOKBOOK, 1992

Provided by: ‘Ol Ed, The Orchid Man