Chili Bean Soup

Chili Bean Soup Recipe

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Lynnda Cloutier


This recipe is from a New Mexico Junior League Cookbook.


★★★★★ 1 vote



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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

How to Make Chili Bean Soup


  • 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

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About Chili Bean Soup

Course/Dish: Bean Soups

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