chili bean soup


1/2 lb. dried pink, red or pinto beans
3 1/2 cups boiling water
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/8 teaspoon thyme and marjoram
1 can (14.5 oz.) stewed tomatoes
1 1/2 tablespoons chili powder
1/2 teaspoon salt
1/8 teaspoon black pepper
1 can (4 oz.) chopped green chilies


  1. rinse, sort and soak beans.
  2. drain and empty them into a large pot.
  3. add boiling water, garlic powder, onion powder, thyme and marjoram.
  4. cover and simmer until beans are tender (2 1/2 - 3 hours).
  5. don't let beans boil dry.
  6. add hot water as needed.
  7. mash beans if desired to make a thicker soup.
  8. add tomatoes (cut smaller if desired), chili powder, salt, pepper and chilies.
  9. heat at least 10 minutes to blend flavors.
  10. makes 5 to 6 cups of soup.

Nutrition (Per Serving)

serving size 1 cup
servings 6
calories 160
fat 1g
saturated fat 0g
cholesterol 0mg
sodium 490mg
carbohydrate 30g
fiber 6g
protein 9g