Served with hot homemade bread, this makes a delicious meal on a cold day. I made this soup in the winter, but am just not getting it posted in the spring.
1 pound dried pinto beans (you may use dried kidney beans instead)
9 cups water
1-1/2 pounds ground beef
1 large onion, chopped (use to your liking, I never use this much)
3 cans (16 ounces each) stewed tomatoes
1 can (29 ounces) tomato puree
I chopped up some green pepper (you may use 2 cans 4 ounces each green chilies)
3 garlic cloves, minced
1/8 cup dried parsley flakes
1 tablespoon dried red pepper flakes
1 tablespoon dried oregano
2 teaspoons ground cumin
salt and pepper to taste
Rinse beans. Place in a Dutch oven or soup kettle; cover with water and bring to a boil. Boil 2 minutes. Remove from the heat; let stand 1 hour. Drain beans and discard liquid. In the same kettle, bring beans and water to a boil. Reduce heat and simmer for 2 hours. Drain (beans should measure 6 cups) and set aside. In a large skillet, brown beef and onion. Drain fat. Combine beans, beef/onion and all remaining ingredients in a kettle or Dutch oven. Simmer for about 1 hour.
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