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



  • ·
    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


  1. Rinse, 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.
  2. Spoon out 3 cups of cooked beans to use another day in another way. Mash remaining beans with their liquid. Add remaining ingredients.
  3. Heat 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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