Bean Chili Soup

2 whole medium onions chopped
1 whole head of garlic minced (approx. two tablespoons)
2 organic red peppers chopped
2 large carrots chopped small
1 lb. Dried Beans Soup Mix OR: 1 can black beans 15 oz., 1 can pinto beans 15 oz., 1 can of kidney beans oz. 1 can of garbanzo beans 15 oz.
1 can chopped organic tomatoes 28 oz.
3 tablespoons cumin
1 tablespoon chili powder
1 whole chipotle pepper canned with sauce chopped fine
2 quarts chicken, beef or vegetable stock

If using dried beans, soak overnight. In a skillet, sauté onions until cooked through. Add garlic, peppers and carrots and sauté 10 more minutes until all vegetables are soft. Sprinkle the cumin and chili powders over the vegetables.

In a large pot, heat stock. Add vegetables and beans to stock and bring to a slow simmer. Add chipotle and tomatoes and cook for 30 minutes and thickened.

 

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