Ingredients
- 130 gr carrots (sliced)
- 120 gr onion (chopped)
- 80 ml chili sauce
- 45 ml cider vinegar
- 40 gr firmly packed brown sugar
- 16 ml vegetable oil
- 10 ml worcestershire sauce
- 10 ml prepared mustard
- 3 gr parsley (chopped)
- 3 packages condensed chicken broth
- 2 packages pinto beans
In 5 litre 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.
