Mexican Bean Soup - cooking recipe

Ingredients

2 c. pinto beans
8 c. water
1 large onion, chopped
2 tsp. chili powder
1/2 tsp. ground oregano
1/2 tsp. ground cumin
2 Tbsp. low sodium soy sauce (optional)
dash or two of Tabasco (optional)

Preparation

Place beans and water in a large soup pot.
Bring to a boil; reduce heat, cover and cook over medium-low heat for 1 hour.
Add remaining ingredients and continue to cook for about 2 hours, until beans are tender.
Makes 6 servings.