Recipe Category:

Published :  2011 - 01- 10

Nutritive Information :  

• Calories: 317.86cal

• Protein: 13.54g

• Fat: 9.19g

• Fiber: 18.16g

• Vitamin A: 212.41RE

• Vitamin C: 46.71mg

• Vitamin E: 5.19mg

• Thiamine: 0.35mg

• Riboflavin: 0.32mg

• Niacin: 3.83mg

• Vitamin B6: 0.38mg

• Folate: 217.04mcg

• Sodium: 1533.78mg

• Calcium: 202.56mg

• Magnesium: 100.92mg

• Potassium: 1399.31mg

• Iron: 7.08mg

• Zinc: 2.12mg

Instructions :

• In a kettle cook the onion and the garlic in the oil over moderate heat, stirring, until the onion is softened, stir in the chili powder, the cumin, the allspice, and the cloves, and simmer the mixture for 1 minute. 

• Add the tomatoes with the juice, the beans, the roasted peppers, the broth, the molasses, the Tobasco, and salt and pepper to taste and simmer the soup, covered partially and stirring occasionally, for 1-1/2 hours. 
  

• Stir the vinegar into the soup and simmer the soup until it is heated through.

Serves :6

Ingredients :

• 2-1/4 cups Onion

• 2-1/4 medium Garlic clove minced, 1 medium

• 1 cup Vegetable oil

• 1-1/2 Tablespoons Chili powder

• 1-1/2 Tablespoons Cumin seed, ground

• 3/4 teaspoon Allspice

• 1 teaspoon Cloves, ground

• 48 ounces Tomato canned, peeled

• 36 ounces Pinto Beans canned

• 10-1/2 ounce Pepper red, roasted 1 jar

• 2-3 cups Beef Broth canned

• 1 cup Molasses light

• 3/4 Tablespoon Tobasco Sauce

• 1-1/2 teaspoons Vinegar, cider

Video :

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