Tuesday, August 23, 2011

Garden Chili Bean Soup

In a large crock pot add 4 cups of dry beans that have been rinsed. Add enough water to fill 1/2 the crock pot. Turn on high and cook beans for 4 hours.

I used 2 cups DARK KIDNEY BEANS and 1 cup PINTO this time.

After 4 hours I added:

I drain most of the cooking water and add fresh....enough to cover plus some.

1 green bell pepper chopped
1 onion chopped
1 clove garlic chopped
2 organic carrots shredded
2 stalks celery chopped
1 can of organic chopped tomatoes (or 2 tomatoes from the garden are even better)

1/4 cup chili powder
5 beef bouillon cubes (or veggie bouillon if going vegetarian)
1 tsp dried thyme
1 tsp dried oregano fresh if you have some? I dried mine from the garden.
A dash of sea salt
A pinch of sugar

I will be also adding some left over prime rib with the bone to add some meat and flavor. You can use any kind of cooked beef....or just go vegetarian tonight?

I like my chili thick so I add some cornstarch to a bit of cold water and then add to the hot stuff already in the pot.

Continue to cook on HIGH for at least 2 more hours!

I like to top with cheddar cheese, black pepper,sour cream and scallions if I have some!

I also like to make fresh cornbread and a salad to go along with dinner!