Chili Bean Soup

This comforting Chili Bean Soup is a robust, protein-rich dish that relies on the deep earthy notes of slow-cooked pinto beans. By simmering the beans for several hours with aromatic herbs like thyme and marjoram, you develop a rich, velvety broth that serves as the perfect base. The addition of beef broth, diced tomatoes, and a packet of chili seasoning mix brings a warm, spicy kick and complex savory depth. The final step of mashing some beans into the liquid creates a thick, satisfying consistency without the need for heavy creams or flours. It&# 226;ÂÂs an ideal meal for cold evenings, offering rustic home-style comfort that pairs beautifully with crusty bread or cornbread. Simple pantry staples come together to create a dish that feels far more elaborate than it actually is.

Cooking Method: Boiling, Stewing

Cuisine: Mexican

Courses: Soups

Difficulty: Intermediate

Servings: 5

Calories: 946.4

Dietary: Gluten-free

Description

This comforting Chili Bean Soup is a robust, protein-rich dish that relies on the deep earthy notes of slow-cooked pinto beans. By simmering the beans for several hours with aromatic herbs like thyme and marjoram, you develop a rich, velvety broth that serves as the perfect base. The addition of beef broth, diced tomatoes, and a packet of chili seasoning mix brings a warm, spicy kick and complex savory depth. The final step of mashing some beans into the liquid creates a thick, satisfying consistency without the need for heavy creams or flours. It&# 226;ÂÂs an ideal meal for cold evenings, offering rustic home-style comfort that pairs beautifully with crusty bread or cornbread. Simple pantry staples come together to create a dish that feels far more elaborate than it actually is.

Ingredients

1 pound Pinto beans
8 cup Boiling water
1 teaspoon Garlic salt
1 teaspoon Onion salt
1/4 teaspoon Thyme
1/4 teaspoon Marjoram
10 1/2 ounce Can beef broth
16 ounce Can tomatoes
1 package (1-5/8 oz) chili seasoning mx
1 cup Hot water

Directions

1
Rinse the pinto beans thoroughly, sort out any debris, and soak them in plenty of water overnight.
2
Drain the soaked beans and place them in a large, heavy-bottomed pot.
3
Add the boiling water, garlic salt, onion salt, thyme, and marjoram to the pot with the beans.
4
Cover the pot and simmer on low heat for about 3 hours, or until the beans are very tender.
5
Check occasionally to ensure the beans do not boil dry, adding more hot water as needed to maintain liquid coverage.
6
Once tender, remove from heat and spoon out 3 cups of the cooked beans to reserve for another use.
7
In the same pot, mash the remaining beans and their liquid together with a potato masher or fork until broken down but still chunky.
8
Stir in the beef broth, canned tomatoes, chili seasoning mix, and the cup of hot water.
9
Return the pot to low heat and simmer for 10 minutes to allow the flavors to meld and the soup to thicken.

Nutrition Facts

Servings 5

Amount Per Serving
Calories 946.4kcal

% Daily Value *
Total Fat 43.1g67%
Saturated Fat 16.2g81%
Cholesterol 204.8mg69%
Sodium 2340.0mg98%
Total Carbohydrate 53.2g18%
Dietary Fiber 16.2g65%
Sugars 12.7g
Protein 83.2g167%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: bean soup, pinto beans, chili soup, hearty dinner, slow cooked, comfort food, vegetarian friendly, bean stew, garlic onion, thyme marjoram, beef broth, chili seasoning, easy recipe, winter meal, protein rich, simmered beans, rustic cuisine, family dinner, budget friendly, spicy soup, tomato base

Read it online: https://www.chefs-mate.com/recipe/chili-bean-soup/