Hearty Tomato Bean Soup

A robust satisfying soup.


3 cups onions, chopped

3 garlic cloves, minced

1/4 cup vegetable oil

2 tablespoons chili powder

2 tablespoons ground cumin

1 teaspoon ground allspice

1/4 teaspoon ground cloves

3 cans (28 ounces each) tomatoes, chopped with their juices

3 cans (16 ounces each) pinto beans, drained and rinsed

2 cans (13 3/4 ounces each) beef broth


5 to 6 drops of Tabasco sauce

1 tablespoon cider vinegar

Honey Tips

Honey Is Magic

In the days before biology and botany were understood, people thought it was a special kind of magic that turned flower nectar into honey.


In a large saucepan cook onion and garlic in oil over medium heat, stirring until onion is softened. Add chili powder, cumin, allspice and cloves. Simmer for 1 minute.
Add tomatoes with juice, pinto beans, broth, honey and Tabasco. Simmer, partially covered, stirring occasionally for 1 ½ hours. Stir in vinegar and serve.
Serves: 8