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Chile Bean Soup

Chile Bean Soup

YIELD: 24 servings

1 lb. dry kidney beans
½ lb. dry pea beans
2¼ cups beef soup base
3½ cups peeled tomatoes
½ cup tomato paste
1 Tbsp. fresh ground pepper
12 oz. onions, chopped
2 Tbsps. garlic powder
1 Tbsp. chili powder
2 tsps. salt
⅛ tsp. hot pepper sauce
1½ gal. water
½ lb. tortilla chips, crushed

1. Cover beans with water; soak overnight.

2. Drain and add remaining ingredients except for tortilla chips.

3. Simmer 2 hours or until beans are tender. Remove 2 cups of solid ingredients from pot; puree and return to soup.

4. Serve soup hot; garnish with tortilla chips.

Recipe and photo: National Onion Association

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