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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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Served with hot homemade bread, this makes a delicious meal on a cold day. If you prefer dishes that are mild or if you don't have green chilies on hand, this soup is also good without them.Jane Seeling, Keene, New Hampshire Ingredients:
1 pound dried kidney beans |
9 cups water |
1-1/2 pounds ground beef |
1 large onion, chopped |
3 cans (16 ounces each) stewed tomatoes |
1 can (29 ounces) tomato puree |
2 cans (4 ounces each) green chilies |
3 garlic cloves, minced |
1/8 cup dried parsley flakes |
1 tablespoon crushed red pepper flakes |
1 tablespoon dried oregano |
2 teaspoons ground cumin |
salt and pepper to taste |
Directions:
1. Rinse beans. Place in a Dutch oven or soup kettle; cover with water and bring to a boil. Boil 2 minutes. Remove from the heat; let stand 1 hour. Drain beans and discard liquid. In the same kettle, bring beans and water to a boil. Reduce heat and simmer for 1-1/2 to 2 hours or until tender. Drain (beans should measure 6 cups) and set aside. In a large skillet, brown beef and onion. Drain fat. Combine beans, beef mixture and all remaining ingredients in a kettle or Dutch oven. Simmer for about 1 hour. Yield: 6-8 servings.
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