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1
In a large soup pan or sauce pan, add the water, whole onion, oil and salt.
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2
Heat on 1/4 heat.
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3
Chop all potatoes, carrots and garlic then add to water, switch to medium heat.
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4
Open can of beans and drain of all liquid.
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5
I also recommend rinsing until all of the residue is gone and only the beans are left.
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6
Add to soup and bring to a boil for about 2 minutes then reduce to a gentle simmer for 15 minutes (Covered).
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7
Add can of diced tomatoes and to soup, cover, and begin frying the bacon in a separate pan.
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8
Once bacon is near the desired crispiness, remove and chop on the cutting board.
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9
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.
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10
Add half of the chopped cilantro and toss in with tomatoes to sautee about a minute.
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11
Add the chopped bacon and sautee another minute or so on medium heat.
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12
This is a good point to get creative with other tastesmaybe some oregano or a bay leaf would work as well.
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13
Toss all ingredients from pan back into soup.
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14
Add the hot pepper (jalepeno or other type will work fine).
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15
Test potatoes and carrots for consistency.
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16
They shouldnt be too tender so another 10/15 minutes of cooking (covered) on 1/4 heat before its done.
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17
Add the 1/2 spoon of pepper now.
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18
Prior to serving add the Lime juice and stir, mixing it into soup.
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19
Serve topped with fresh chopped cilantro.
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20
Add salt and pepper to taste and a teaspoon of Sour Cream if desired.
