Ingredients
- 1 c carrots (sliced)
- 1 c onion (chopped)
- 3/8 c chili sauce
- 3 tb cider vinegar
- 3 tb firmly packed brown sugar
- 1 tb vegetable oil
- 2 ts worcestershire sauce
- 2 ts prepared mustard
- 2 tb parsley (chopped)
- 3 packages condensed chicken broth
- 2 packages pinto beans
In 5-quart saucepan, saute onion in oil until golden. Stir in carrots, chicken broth, tomatoes, chili sauce, brown sugar, vinegar, Worcestershire sauce, and mustard. Mash half of beans with fork; add mashed beans and whole beans to soup. Blend well. Bring to a boil. Cover. Reduce heat and simmer 30 minutes or until carrots are tender. Stir in SPAM and parsley. Simmer 2 minutes.
