Chili Bean Soup
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Notes
*To learn how to get rid of arsenic in rice, read more here.
Ingredients
- 16 ounce can of kidney beans
- 16 ounce can of great northern beans
- 16 ounce can of navy beans
- 16 ounce can of pinto beans
- 5 cups of diced tomatoes or 16 ounce can organic crushed tomatoes
- 4 ounce can of tomato paste
- 1 cup TVP granules (textured vegetable protein
- ½ teaspoon chopped parsley
- ½ teaspoon honey
- ½ teaspoon oregano
- ½ teaspoon thyme
- ½ teaspoon rosemary
- Dash of cayenne pepper)
- 1 teaspoon chili powder
- 2 quarts of water
Instructions
- Place all ingredients in a large soup pot and bring to a boil. Reduce heat and simmer at least 30 minutes. Serve with fresh-cooked rice*. The dish is good the second day for freezing if you make extra.
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