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Chili Bean Soup

SUBMITTED BY: Mary Felty

"From Kingman, Arizona, Mary Felty sent this zesty soup. 'It's quick to fix yet it tastes like it simmered all day,' she promises. 'My husband likes it with cheddar cheese and tortilla chips.'"
PREP TIME  10 Min
COOK TIME  20 Min
READY IN  30 Min
SERVINGS & SCALING
Original recipe yield: 6 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 3 tablespoons olive or vegetable oil
  • 4 cups vegetable broth
  • 1 (16 ounce) can kidney beans, rinsed and drained
  • 1 (4 ounce) can chopped green chilies
  • 1/4 cup tomato paste
  • 1 tablespoon soy sauce
  • 1 tablespoon Worcestershire sauce
  • 1 1/2 teaspoons brown sugar
  • 1 1/2 teaspoons lime juice
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin

DIRECTIONS

  1. In a large saucepan, saute onion and garlic in oil until tender. Stir in remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until heated through.
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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 5, 2007 by kecash
I added extra basil & oregano, plus appx 1 tsp chili powder & pepper. Had friends over for the 4th of July, everyone liked it.

0 users found this review helpful


 
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