SPANISH BEAN SOUP (218)    RECIPE (114)

• BEANS, KIDNEY, CND, IN BRINE
  QUANTITY:   20.25
  ASSOCIATED NUTRIENT:   BEANS, KIDNEY, ALL TYPES, CANNED
  NUTRIENT AMOUNT IN LBS.:   20.25
• WATER, TAP
  QUANTITY:   2.5
  ASSOCIATED NUTRIENT:   WATER
• ONIONS, DEHYD, CHOPPED
  QUANTITY:   .25
  ASSOCIATED NUTRIENT:   ONIONS, DEHYDRATED, FLAKED
  NUTRIENT AMOUNT IN LBS.:   .25
• PEPPERS, GREEN, DEHYD, DICED
  QUANTITY:   .03125
• DRIPPINGS, MEAT
  QUANTITY:   .02344
• SALT
  QUANTITY:   .1875
  ASSOCIATED NUTRIENT:   SALT, TABLE
  NUTRIENT AMOUNT IN LBS.:   .1875
• PEPPER, BLACK, GROUND
  QUANTITY:   .03125
  ASSOCIATED NUTRIENT:   PEPPER, BLACK
  NUTRIENT AMOUNT IN LBS.:   .03125

1) PUREE BEANS, ADD WATER AND HEAT.
2) ADD ONIONS, GREEN PEPPERS AND BACON FAT (OR SHORTENING) TO BEANS.
   COOK UNTIL VEGETABLES ARE TENDER.
3) ADD TOMATO PUREE, SALT AND PEPPER TO BEAN MIXTURE.  MIX TO DISTRIBUTE.
   HEAT THOROUGHLY.
4) NOTE:  STRAIN OR BLENDERIZE FOR PUREED DIET.