Potato,Carrot, and Bean Soup a la Mexicana Recipe

• 2 Liters of Water (10/12 cups)
• 1 Onion, whole
• 1 Spoonful of vegetable oil
• 1 Spoonful of Salt
• 1/2 spoon of Pepper
• 6 White Potatoes, peeled and chopped
• 6 Carrots, peeled and chopped
• 1 Can of red kidney Beans
• 1 Can of Diced Tomatoes
• 2 cloves of Garlic, minced
• Four strips of Bacon, fried until semi crispy
• Juice of Two Limes
• 2 small Jalepenos (or other hot peppers) chopped (or 1 for a milder taste)
• 10 sprigs of cilantro, chopped

1. In a large soup pan or sauce pan, add the water, whole onion, oil and salt. Heat on 1/4 heat.
2. Chop all potatoes, carrots and garlic then add to water, switch to medium heat.
3. 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.
4. Add to soup and bring to a boil for about 2 minutes then reduce to a gentle simmer for 15 minutes (Covered).
5. Add can of diced tomatoes and to soup, cover, and begin frying the bacon in a separate pan.
6. Once bacon is near the desired crispiness, remove and chop on the cutting board.
7. 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.
8. Add the chopped bacon and sautee another minute or so on medium heat. This is a good point to get creative with other tastes–maybe some oregano or a bay leaf would work as well.
9. Toss all ingredients from pan back into soup. Add the hot pepper (jalepeno or other type will work fine).
10. Test potatoes and carrots for consistency. They shouldn’t be too tender so another 10/15 minutes of cooking (covered) on 1/4 heat before it’s done. Add the 1/2 spoon of pepper now.
11. Prior to serving add the Lime juice and stir, mixing it into soup. Serve topped with fresh chopped cilantro.
12. Add salt and pepper to taste and a teaspoon of Sour Cream if desired.