Serves: 4
Total Calories: 868
1. In a large saucepan, brown bacon do not drain. Add onion, celery, and garlic. Saute until tender. Stir in remaining ingredients until smooth. Bring to a boil. Reduce heat, cover and simmer on low for about 20 minutes.
2.Serve with shredded cheese, tortilla chips, and sour cream.
This Mexicali Bean Soup recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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