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Chili Bean Soup


Chili Bean Soup recipe













Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb


1 pound pink beans
1 teaspoon garlic salt
1 teaspoon onion salt
¼ teaspoon thyme
¼ teaspoon marjoram
10 ounces beef stock
or chicken broth
16 ounces tomatoes, stewed, canned
5/8 ounce chili seasoning mix


Soak beans by the preferred method.

(For each pound of California dry beans add 10 cups hot water. You may add up to 2 teaspoons of salt per pound of beans to help the beans absorb water more evenly. Heat to boiling, let boil 2 to 3 minutes. Remove from heat, cover and set aside for at least 1 hour, but preferably 4 hours or more. The longer soaking time is recommended to allow a greater amount of sugars to dissolve, thus helping the beans to be more easily digested. Always discard the soak water.)

Drain and empty them into a large pot.

Add 6 to 8 cups boiling water, garlic and onion salt, thyme, marjoram.

Cover and simmer until beans are tender (2½ to 3 hours.) Don't let beans boil dry.

Add hot water as needed.

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

Mash rest of beans with their liquid.

Add remaining ingredients, plus 1 cup hot water.

Heat at least 10 minutes to blend flavors.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 50g (1.8 oz)
Amount per Serving
Calories 446% of calories from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 821mg 34%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 2%
Sugars g
Protein 10g
Vitamin A 2% Vitamin C 7%
Calcium 4% Iron 7%
* based on a 2,000 calorie diet How is this calculated?


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