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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Green Chili and Bean Soup Recipe

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This recipe for Green Chili and Bean Soup is from The Williams Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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,
avocado
Directions:
Directions:
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.
Number Of Servings:
Number Of Servings:
12

 

 

 

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