Chili Bean Soup Recipe
Ingredients
| Onion | 1 Medium, finely chopped | |
| Water | 3 Tablespoon | |
| Kidney or pinto beans - 1 can (28-ounce) | ||
| Tomatoes- 1 can (28-ounce) | ||
| Tomato paste- 1 can (6-ounce) | ||
| Chili powder | 1 Tablespoon | |
| Ground cumin | 1/2 Tablespoon | |
Directions
MAKING
1) Take a 2 quart non-stick saucepan and saute onion in it. Add water and cook for some more time.
2) In the meanwhile, take a blender container and put tomatoes in it. Process for about 30 seconds.
3) Transfer blended tomatoes to a bowl.
4) Put beans in blender container and process for about 30 seconds or until mixture reaches a lumpy consistency.
5) Add tomatoes and beans to onions.
6) Stir in tomato paste and mix well.
7) Add cumin and chili powder. Mix nicely.
8) Bring the mixture to a boil. Reduce heat and simmer for about 30 minutes.
SERVING
9) Spoon out the soup in individual bowls and serve immediately.
TIP: Chili Bean Soup tastes best when prepared a day in advanced, refrigerated overnight and re-heated immediately before serving.
1) Take a 2 quart non-stick saucepan and saute onion in it. Add water and cook for some more time.
2) In the meanwhile, take a blender container and put tomatoes in it. Process for about 30 seconds.
3) Transfer blended tomatoes to a bowl.
4) Put beans in blender container and process for about 30 seconds or until mixture reaches a lumpy consistency.
5) Add tomatoes and beans to onions.
6) Stir in tomato paste and mix well.
7) Add cumin and chili powder. Mix nicely.
8) Bring the mixture to a boil. Reduce heat and simmer for about 30 minutes.
SERVING
9) Spoon out the soup in individual bowls and serve immediately.
TIP: Chili Bean Soup tastes best when prepared a day in advanced, refrigerated overnight and re-heated immediately before serving.
Chef
