chili bean soup
 
recipe by : 
serving size : 5 preparation time :0:00 
categories : chili main dish 
mexican soup 
 
amount measure ingredient -- preparation method 
-------- ------------ -------------------------------- 
1 lb.  pinto beans
1 tsp  garlic salt
1/4 tsp  thyme
1-10-1/2 oz.  beef broth
1 package  chili seasoning mix
8 cup  boiling water
1 tsp  onion salt
1/4 tsp  marjoram
16 oz.  tomatoes -- 1 can
1 cup  hot water
 
rinse, sort and soak beans overnight. drain and empty them into a large 
pot; add boiling water, garlic and onion salts, thyme and marjoram. cover 
and simmer until beans are tender, about 3 hours. (don't let beans boil 
dry;add hot water as needed.) spoon out 3 cups of cooked beans to use 
another day in another way. mash remaining beans with their liquid. add 
remaining ingredients. heat 10 minutes to blend flavors. 
 
- - - - - - - - - - - - - - - - - - - 
 
per serving (excluding unknown items): 345 calories; 1g fat (3.3% calories 
from fat); 22g protein; 63g carbohydrate; 23g dietary fiber; 0mg 
cholesterol; 1069mg sodium. exchanges: 4 grain(starch); 1 1/2 lean meat; 
1/2 vegetable; 0 fat; 0 other carbohydrates. 
 
 
 
* exported from mastercook * 
 
 
(ID: 78307) Mirror: rec.food.recipes: Wed, Sep 10, 2003


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