Chili Bean Soup
Chili Bean Soup recipe
Yield
10 servingsPrep
30 minCook
3 hrsReady
4 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
pink beans
uncooked |
* |
| 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
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
pink beans
uncooked |
* |
| 5 | ml |
garlic salt
|
|
| 5 | ml |
onion salt
|
|
| 1.3 | ml |
thyme
|
*
|
| 1.3 | ml |
marjoram
|
*
|
| 289 | ml/g |
beef stock
or chicken broth |
*
|
| 462.4 | ml/g |
tomatoes, stewed, canned
|
|
| 18.1 | ml/g |
chili seasoning mix
|
* |
Directions
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.
