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Green Chili and Bean Soup Recipe

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This recipe for Green Chili and Bean Soup, by , is from The Williams Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ellen Williams
Added: Saturday, January 14, 2006


1 - 16 oz package dried pinto beans,
1 - 3 lb pot roast,
2 cloves garlic,
2 T oregano,
2 T chili powder,
1 - 4 oz. can green chilies, drained, chopped.
1 T salt,
1 medium onion chopped,
2 - 28 oz cans tomatoes, mashed,
3 c. water.
tortillas or corn chips,
shredded cheese,
fresh tomatoes,
sour cream,

Cover beans with water and soak overnight. Combine beans, pot roast, garlic, oregano, chili powder, green chilies, salt, onion, tomatoes, and water in slow cooker. Cook on medium for 6 hours. Remove roast. Discard fat and bones; shred meat. Place shredded meat in slow cooker. Cook for one hour longer.
Serve over tortillas or corn chips, topped with shredded cheese, chopped onion, chopped tomatoes, sour cream, or avocado slices.

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