Soup: Texas Vegtable Soup
1 1/4 cup of pinto beans soaked a few hours first
1 tsp salt
1 bay leaf
1 stp dried oregano
1 pound of tomatoes. Can use canned dieced
2 chilis (diced canned ok)
1 pound summer squah (mixed ok)
4 ears of corn chopped in pieces (or about 2 cups canned if you like canned corn)
2 T. veg oil
2 yellow onions cut/diced
2 T red chili powder
8 oz green beans, cut into 1 inch lengths
4 oz jack cheese grated
1/2 bunch cilantro chopped
Garlic a couple pods chopped
Cook the beans for about 1-2 hours until done with plenty of water, the salt and pepper, bay leaf and oregeno.
In separate pan saute the tomatoes and onions and garlic. Add the chili powder. Put this in the soup broth and add the vegtables/corn/beans/zucinni/canned chilis etc (You can use other vegtables as you like also)
Cook like 15-20 minutes until vegtables are done. Stir in the cheese and cilantro. Serve with cornbread and tortillas.