Potato,Carrot, and Bean Soup a la Mexicana Recipe DerDieDas - liters of water

Method

• In a large soup pan or sauce pan, add the water, whole onion, oil and salt.
• Heat on 1/4 heat.
• Chop all potatoes, carrots and garlic then add to water, switch to medium heat.
• Open can of beans and drain of all liquid.
• I also recommend rinsing until all of the residue is gone and only the beans are left.
• Add to soup and bring to a boil for about 2 minutes then reduce to a gentle simmer for 15 minutes (Covered).
• Add can of diced tomatoes and to soup, cover, and begin frying the bacon in a separate pan.
• Once bacon is near the desired crispiness, remove and chop on the cutting board.
• Add half of the diced tomatoes from soup (dont worry if a couple of carrots or beans get caught up, just drain of liquid first) and sautee on 3/4 heat.
• Add half of the chopped cilantro and toss in with tomatoes to sautee about a minute.
• Add the chopped bacon and sautee another minute or so on medium heat.
• This is a good point to get creative with other tastesmaybe some oregano or a bay leaf would work as well.
• Toss all ingredients from pan back into soup.
• Add the hot pepper (jalepeno or other type will work fine).
• Test potatoes and carrots for consistency.
• They shouldnt be too tender so another 10/15 minutes of cooking (covered) on 1/4 heat before its done.
• Add the 1/2 spoon of pepper now.
• Prior to serving add the Lime juice and stir, mixing it into soup.
• Serve topped with fresh chopped cilantro.
• Add salt and pepper to taste and a teaspoon of Sour Cream if desired.