“The original recipe I got from my friend Sherri Evans. I've added barley, and given the tomato paste option over ketchup-I couldnt bring myself to "squirt it in". Also the Chili Beef Soup is my idea.”
READY IN:
1hr 10mins
SERVES:
6-8
YIELD:
1 large pot of soup
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large pot add all the ingredients up to the tomato paste/ketchup.
  2. Give a good stir.
  3. Now add water to JUST cover and bring to a hard boil-turn down to a simmer, and simmer for 1 hour, stirring every so often.
  4. Add hash browns, stir and in 5 minutes taste.
  5. Add garlic, salt, pepper or basil if needed.
  6. For Chili bean beef soup omit peas, barley, frozen corn (use canned sliced baby corn), 2 packages of the beef boullion, basil (offer red pepper flakes at the table).
  7. Don't bring to a hard boil, bring to an almost boil, reduce and simmer, follow the original recipe now-stirring gently so you dont mash the beans.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: