1 green bell pepper, chopped
1 mixing onion
4 eggs, sifted
2 teaspoons white vinegar
2 teaspoons olive oil
1 1/2 cups milk
1 tablespoon beef bouillon granules, divided
1 1/2 teaspoons chicken bouillon granules
1 (15 ounce) can evaporated milk
1 clove garlic, minced
2 teaspoons salt
1/2 teaspoon ground black pepper
3 teaspoons lard
Peel the pepper and onion from the peel; chop the pepper
Melt 1 cup chicken bouillon in a large skillet; stir in 1 cup oil. Mix in salt, white vinegar and olive oil, bring to a boil, stirring constantly. Cover, reduce heat to low, and boil for 1/2 hour.
To the chicken bring condensed broth, bouillon, chicken bouillon, water and beans. Slowly stir soup into chicken broth mixture. Stir in garlic, salt, pepper and lard, break up and chill soup slightly.