Chili Bean Soup
No matter what color these beans are, the glorious taste won't change. This chili is seasoned with thyme and marjoram and features chicken broth, stewed tomatoes and chili seasoning mix. It's time to spice things up with some warm savory chili soup for supper.
Ingredients
- 16 ounce(s) pink, red, or pinto beans
- 56 floz water
- 1 teaspoon(s) garlic salt
- 1 teaspoon(s) onion salt
- 1/4 teaspoon(s) thyme
- 1/4 teaspoon(s) marjoram
- 1 5/16 cup(s) can of chicken broth
- 1 cup(s) stewed tomatoes
- 1 (1 5/8 oz.) pkg. chili seasoning mix
Instructions
- Rinse, sort, and soak beans.
- Drain and empty them into a large pot.
- Add boiling water, garlic, and onion salt, thyme, and marjoram.
- Cover and simmer until beans are tender (2 1/2 to 3 hours).
- Don't let beans boil dry.
- Add hot water as needed and 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.
Nutrition
Calories: 664.5kcalCarbohydrates: 118.31gProtein: 30.05gFat: 8.04gSaturated Fat: 0.01gSodium: 7486.55mgFiber: 50.19gSugar: 16g
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