RECIPE: Chili-Bean Soup

Chili-Bean Soup

Servings: 8

Ingredients :

1/3 cup chopped green bell pepper (you can be more generous with this)

1 small onion, chopped (you can be more generous with this)

1/3 pound lean round steak, sliced into very thin 1" long strips (or get beef tips... which is a nice assortment of cuts of meat and routinely they are rather trimmed)

4 cups low-sodium beef bouillon or, as I use, low sodium vegetable bouillon

1-1/2 teaspoons each: chili powder and dried parsley flakes

3 cups canned diced tomatoes (with juice), 

3 tablespoons cornstarch, dissolved in 1/2 cup water

1 can (15 oz.) pink or red kidney beans (rinsed!)

 

Directions :

 

In a large, heavy soup pot sprayed with nonstick spray, stir-fry pepper and onion over medium-high heat until soft but not browned. Remove from pot and set aside.

Re-spray pot with non-stick spray and brown beef strips over medium-high heat.

Add cooked pepper and onion to pot. Add beef bouillon, chili powder, parsley, tomatoes with juice, cornstarch dissolved in water and beans with juice.

Cover and simmer for 1 hour.

Nutritional Information Per Serving :

Calories: 101 ;

Protein: 7.1 g ;

Fat: 2.0 g ;

Sodium: 200 mg;

Cholesterol: 9 mg ;

Carbohydrates: 12.3 g

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Comments (3)

  1. Bettymom

    Sounds good. Have you every used spicy beans?

    December 30, 2015
    1. knights68

      yeah, definitely adds some extra depth to it.

      December 31, 2015
  2. mayagarling

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    March 22, 2017