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Chili Bean Soup

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Ingredients
  Dried red kidney beans 12 Ounce (1 Package)
  Chicken stock 43 1⁄2 Ounce (Three 14 1/2 Ounce Each Cans)
  Water 1⁄2 Cup (8 tbs)
  Onions 2 , chopped
  Garlic 1 Clove (5 gm), minced
  Olive oil 1 Tablespoon
  Red bell pepper 1 , chopped
  Green bell pepper 1 , chopped
  Canned tomatoes 28 Ounce (1 Can)
  White wine vinegar 2 Tablespoon
  Chili powder 1 1⁄2 Tablespoon
  Cumin powder 1⁄4 Teaspoon
  Bay leaf 1
  Thyme 1 Pinch
  Black pepper To Taste
  Salt To Taste
  Red pepper flakes To Taste
  Sour cream 1⁄2 Cup (8 tbs)
  Chives 1 Tablespoon, chopped
Directions

Wash and soak beans overnight in water to cover.
Drain beans; add chicken stock and 1/2 cup water to beans.
Simmer 2 hours until tender.
Saute onions and garlic in olive oil until softened.
Add bell peppers; saute 2 minutes.
Add this mixture to soup pot.
Add remaining ingredients, except sour cream and chives, and simmer 1 1/2 to 2 hours.
Remove from heat and cool slightly.
Remove bay leaf.
Puree in batches in blender.
Reheat.
Thin with a little chicken stock, if necessary.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Red Kidney Bean
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
140 Minutes
Ready In: 
0 Minutes
Servings: 
10

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