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Chili Bean Soup

  • 1 pound Western Trails pink or pinto beans in 6-8 cups boiling water
  • 1 teaspoon garlic salt
  • 1 teaspoon onion salt
  • 1/4 teaspoon each thyme and marjoram
  • 1 (10 1/2 ounces) can beef or chicken broth
  • 1 cup stewed tomatoes
  • 1 (1 5/8 ounces) pkg. chili seasoning mix OR
  • 1 (7 ounces) can green chili salsa

Rinse, sort, and soak beans. Drain and empty them into a large pot. Add boiling water, garlic, and onion salt, thyme, and marjoram. Cover and simmer until beans are tender (2 1/2 to 3 hours). Don't let beans boil dry.

Add hot water as needed. Spoon out 3 cups of the cooked beans to use another day in another way. Mash rest of beans with their liquid. Add remaining ingredients plus 1 cup hot water. Heat at least 10 minutes to blend flavors. Makes 5-6 cups soup.


Western Trails Food · 313 W. Valentine · Glendive, MT 59330
406-377-4284 · www.westerntrailsfood.com · info@westerntrailsfood.com