Border-Style Bean Soup

Scroll down to see more bean soup recipes.

Ingredients:

• 1 pound pinto beans, about 2 to 2 1/2 cups
• 8 cups water
• 1 pound lean ground beef
• 1 tablespoon vegetable oil
• 1/2 cup chopped onion
• 1 large clove garlic
• 1 tablespoon chili powder
• 2 teaspoons dried parsley flakes
• 1 cup chopped celery
• 1 can (14 1/2-ounce) diced tomatoes
• 2 medium carrots, sliced
• seasoned salt, to taste
• pepper

Preparation:

Wash, pick over, soak, and cook beans with the 8 cups of water, following package directions. Sauté onions and garlic in oil; add lean ground beef. When beef is no longer pink, add chili powder. Add ground beef, parsley, celery and tomatoes to the cooked beans. Return bean soup to boil; turn heat to low. Cover and cook 2 hours longer. Add sliced carrots during last hour of cooking time. Salt and pepper to taste.
Serves 10 to 12.

More Bean Soup Recipes
Ham and Navy Bean Soup
Navy Bean Soup
Ham and Bean Soup Recipe
Lima Bean Soup Recipe
Senate Bean Soup
Southern Bean Soup
Border Style Bean Soup
Black Bean Soup
Capitol Hill Bean Soup
Sausage and Bean Soup
Black Bean Soup with Ham
Barbecue Bean Soup
Crockpot Black Bean Soup

White Chicken Chili with Beans

Crockpot Chicken Chili with Beans

Black Bean Recipes
Beans Index
Soup and Stew Recipes
Bean Salad Recipes
Crockpot Soups
Crockpot Stews

Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter