Chili Bean Soup  Soups and Stews  305 reads

1 pound dried pinto beans, rinsed and sorted
8 cups boiling water
1 teaspoon garlic salt
1 teaspoon onion salt
1/4 teaspoon dried thyme
1/4 teaspoon dried marjoram
1 cup beef broth
1 (16-ounce) can diced tomatoes
1 tablespoon chili powder

Soak pinto beans overnight in a large stockpot with enough water to cover. Drain.

Add boiling water to the beans along with garlic salt, onion salt, thyme and marjoram. Cover and simmer until beans are tender, about 3 hours. Add additional water as needed.

Mash beans coarsely. Stir in beef broth, tomatoes and chili powder. Heat through.

Makes 8 servings.
Rating 2.88/5
Rating: 2.9/5 (65 votes)
View this article in PDF format Print article

QR Bookmark This Page

QR Code to access this page
This website use cookies. By browsing on this website you accept the usage of cookies ( Cookie policy )
Design by: XOOPS UI/UX Team