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Hot Chili Soup

Getting tired of your usual cold-weather recipes? Here's a new chili dish to try out.

Ingredients

½ cup dry kidney beans
½ cup lean beef, cooked and diced
1 medium onion, diced
3-4 cloves of garlic, crushed
½ red bell pepper, diced
½ green bell pepper, diced (or use one whole bell pepper of one type)
1 celery stalk, diced
¾ cup corn kernels
1 fresh jalapeno pepper
1 tablespoon fresh basil, chopped
2 plum tomatoes, chopped
3 cups water
3 cups beef broth
2 tablespoons fresh Italian parsley, chopped
Salt and freshly ground black pepper to taste
Cheese for grating

Cooked brown or basmati rice

Directions

1. Cover the beans with water and soak in the refrigerator overnight. Pout beans and water into a saucepan and simmer, covered, for one hour or until beans are tender. Drain.
2. Bring the beef broth and water to boil in a large saucepan. Add kidney beans, beef, onion, garlic, bell peppers, celery, jalapeno pepper, basil, tomatoes, parsley, salt and black pepper. Return to a boil.
3. Cover and simmer for 30 minutes. Add the corn kernels and simmer uncovered for 15 minutes.
4. Serve over warm, cooked rice and top with a low-fat cheese of your choice.

Serves 4 to 6.

Source:
Virtual Vittles - January, 2002