Chili Bean Soup Recipe

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Chili Bean Soup

Lynnda Cloutier


This recipe is from a New Mexico Junior League Cookbook.

★★★★★ 1 vote


1 pound pinto beans
8 cups boiling water
1 t. garlic salt
1 t. onion salt
1/4 t. thyme
1/4 t. marjoram
1 can stewed tomatoes, 16 oz
1 pkg. chili seasoning mix, 1 5/8 oz
1 cup hot water


1Rinse, sort and soak beans overnight. Drain and empty them into a large pot; add boiling water, garlic and onion salts, thyme, marjoram. Cover and simmer until beans are tender, about 3 hours. Don't let beans boil dry; add hot water as needed.
2Spoon out 3 cups of cooked beans to use another day in another way. Mash remaining beans with their liquid. Add remaining ingredients.
3Heat 10 minutes to blend flavors. Those spooned out beans make great marinated bean salad additions or can be mashed and fried to use as burrito filling.
Serves 5 to 6
Source: Simply Simpatico

About this Recipe

Course/Dish: Bean Soups