Chilean Bean Soup Food

CHILI SOUP

Steps:

• In a large pot over medium heat, combine the ground beef and onions. Saute for 5 minutes, or until meat is browned. Drain excess fat and add the potatoes, beans, tomato soup, tomato juice, chili powder, water and salt to taste. Bring just to a boil and reduce heat to low. Simmer for 1 hour and serve.

CHILI BEAN SOUP

Steps:

• In a large saucepan, saute onion and garlic in oil until tender. Stir in remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until heated through.

CHILEAN BEAN SOUP

Steps:

• Heat oil on medium to low heat in skillet. Add onion, garlic, carrots, oregano and paprika and saute gently for 15 minutes until well-cooked and soft. Remove from heat and set aside.
• Place beans in a large soup pot. Add water... at least enough water to cover the beans.
• Defrost squash in microwave enough to remove it from box. Add the squash to the pot with beans.
• Cover pot, stirring as squash defrosts into the soup. Bring to a boil. Then, reduce heat and simmer for about 20 minutes. Water may need to be added during cooking.
• Add sauteed onion mixture to the pot.
• Remove about 1/2 of the mixture with a slotted spoon, place in a large bowl and set aside. With the remaining contents in the pot, blend with hand blender (or used blender or potato masher). Add this mixture back to the pot and stir.
• Stir and salt to taste.
• Saute sausage if desired. You can put it in the soup or serve on side for sausage lovers, giving vegetarians an option with the soup.
• Serve with bread or rolls.

CHILI BEAN SOUP

Steps:

• Place beans in large bowl. Pour enough cold water over to cover beans by 2-inches. Let stand overnight. Drain.
• Heat oil in heavy large Dutch oven over medium-low heat. Add onion, bell pepper, celery, garlic and bay leaf; stir to coat with oil. Cover and cook until vegetables are tender and light golden, stirring occasionally, about 15 minutes. Uncover; add chili powder and cumin and stir 1 minute. Add beans, 4 cups water, tomatoes and cayenne; bring to boil. Reduce heat; cover and simmer until beans are tender, about 1 hour 10 minutes.
• Uncover soup; season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring soup to simmer before continuing.) Discard bay leaf. Ladle soup into bowls. Sprinkle 1 tablespoon cheese over each bowl and serve.

MEXICAN BEAN SOUP

Steps:

• In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Add the next 10 ingredients; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Garnish with cheese and sour cream if desired.

CREAMY WHITE BEAN AND GREEN CHILE SOUP

Steps:

• Melt butter in a saucepan over medium-high heat until bubbling and frothy. Whisk in flour until it forms a smooth, golden paste, about 45 seconds. Pour in milk slowly, whisking constantly. Reduce heat to medium-low; cook and stir until thickened, about 5 minutes.
• Stir white beans into the saucepan. Add green chile peppers, onion powder, cumin, cayenne, salt, and pepper. Cook until heated through, about 5 minutes.

POROTOS GRANADOS (BEAN STEW)

Steps:

• Heat oil in large pot over medium-low heat. Stir in paprika, then add onions and cook until soft, about 15 minutes.
• Add navy beans and broth to pot, then add winter squash and lima beans. Cover and simmer over low heat until squash begins to soften, about 30 minutes. Add up to 1/4 cup water if mixture becomes too dry.
• Stir corn and basil into pot and cook, uncovered, until the corn is tender and sauce is thick, about 5 minutes. Season to taste with salt and pepper.

PANTRY CLEARING CHILI BEAN SOUP

Steps:

• Mix together all ingredients in your crockpot.
• Cook 4 hours on high.
• Enjoy.

SPICY CHILLI BEAN SOUP

Steps:

• Heat the oil in a deep saucepan and fry the chopped onion over a medium heat until tender. Add the garlic and tomato purée, stirring for 1-2 mins until combined. Sprinkle in the spices and cook for another 1 min.
• Tip in the chopped tomatoes, half fill the can with water, and add to the pan. Pour in the stock and simmer on a medium heat for 10-15 mins, uncovered. Season, then whizz using a hand blender until smooth. Add the beans and red pepper, and cook for another 15 mins until the pepper is tender.
• Serve in bowls topped with a small pile of tortilla chips and a lime wedge.