Thursday, February 23, 2012

Chili Soup

Thick rich chili soup. It comes together quickly and freezes well.

Ingredients:
  • 1 pound lean ground beef
  • 1 tbsp olive oil
  • 1 small onion, minced
  • 1/2 cup finely diced celery
  • 1/2 cup finely diced red pepper
  • 1 796ml can diced tomatoes
  • 2 cups low sodium beef broth
  • 1 398ml can kidney beans
  • 1 398ml can low sodium black beans, drained and rinsed
  • 1 284ml can tomato soup
  • 2 cups water
  • 1 tbsp chilli powder
  • 1 tsp cumin
  • 1/2 tsp black pepper
  • If you like it spicy.....add some chili peppers or hot sauce to your liking. 
Method:
  1. In a heavy pot heat oil and brown meat. Add chopped vegetables when meat in about 1/2 way cooked threw. Cook until vegetables just become translucent and meat is done.
  2. Add all other ingredients to pot. Stir well to combine and let heat over medium heat. Once really hot, turn down and simmer for at least 30 minutes. 

9 comments:

  1. Yum, thanks for sharing!

    Can I ask what the scrumptious looking bread is in the background?

    Blessings,
    Katie

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  2. Katie....the bread is Herb Oatmeal Pan Buns I posted not too long ago. They are a perfect compliment to this soup. You'll find them in the index under Baking with Yeast.

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  3. That's my plan for dinner. Some things I do differently that others might want to try - I add mushrooms and I use tomato juice and paste instead of tomato soup. I also started using ground turkey. I think it brings out the flavor of the beans more.

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  4. What is the flatware pattern of the knife in the picture?

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  5. For us Americans, could you give measurements in ounces, cups, etc, as well as your measurements? Thanks!

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  6. My 85 year old mom just e-mailed me that she made your chili soup yesterday and that it was soooo good that she is having another bowl at lunch today! I guess I better get caught up and make some delicious chili soup myself!

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  7. My husband is in love with this soup. I make it twice a month. I add ground lean turkey for some protien.

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