The weather has been noticeably cooler this week and I am in full soup-making mode. I love soup! Next to bread, soup is my favourite thing to cook and eat, especially when I haven’t gotten around to grocery shopping and the fridge is looking kind of bare. Such is my current situation. Yesterday, I made a lasagna soup with pasta and white beans. Tonight, I made a chili soup with potatoes and pinto beans.
My chili soup turned out very brothy and this surprised me because I started with dried beans. Usually, dried beans result in a thick and hearty soup, which I prefer, but this was quite tasty and I would happily make it again. The following recipe is simple as I was working with limited ingredients. Feel free to add any chili ingredient that strikes your fancy. Peppers, onions, vegan burger crumbles, tomatoes, Rotel tomatoes, chilies, or hot sauce would all be good options.
(My apologies for the blindingly white photo. I have no lighting in my kitchen at the moment, and the downstairs area of my house is rather dark, so I had to use a flash.)
Quick and Easy Chili Soup
3 cups beef-style broth
(I use McCormick All-Vegetable Beef Style Bouillon)
1 1/2 cups cooked pinto beans
1 1/2 cups corn
1 cup tomato sauce
3 medium potatoes, peeled and diced
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
1 1/2 teaspoons onion granules
1 teaspoon smoked paprika
1/2 teaspoon garlic granules
Salt and pepper to taste
Combine all ingredients in a medium saucepan with a lid. Bring the soup to a boil and simmer over medium-low heat until the potatoes are soft, about half an hour. Season to taste with salt and pepper and enjoy hot with cornbread or corn muffins.
Makes 4 servings.