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Chili Bean Soup

Yield: 5 servings

1 lb Pinto beans
8 c Boiling water
1 t Garlic salt
1 t Onion salt
1/4 t Thyme
1/4 t Marjoram
10 1/2 oz Can beef broth
16 oz Can tomatoes
1 pk (1-5/8 oz)chili seasoning mx
1 c Hot water

Rinse, sort and soak beans overnight.

Drain and empty them into a large pot; add boiling water, garlic
and onion salts, thyme and marjoram.

Cover and simmer until beans are tender, about 3 hours.
(Don't let beans boil dry; add hot water as needed.)

Spoon out 3 cups of cooked beans to use another day in another way.

Mash remaining beans with their liquid. Add remaining ingredients.

Heat 10 minutes to blend flavors.

Serve with garlic bread.

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