Chili Bean Soup Recipe
Ingredients
| Red kidney beans package | 1 , dried | |
| Chicken stock | 3 Can (10oz) | |
| Water | 1/2 Cup (16 tbs) | |
| Onions | 2 , chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Olive oil | 1 Tablespoon | |
| Red bell pepper | 1 To taste, chopped | |
| Green bell pepper | 1 To taste, chopped | |
| Tomatoes | 1 Can (10oz) | |
| Wine vinegar | 2 Tablespoon | |
| Chili powder | 1 1/2 Tablespoon | |
| Cumin powder | 1/4 Teaspoon | |
| Bay leaf | 1 | |
| Pinch of thyme | ||
| Black pepper salt | 1 To taste | |
| Red pepper | 10 Gram | |
| Sour cream | ||
| Chives, 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.
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.
Chef
