ALL OF THE BEANS.
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Spicy Kidney Chili Beans and Potato Soup
Recipe created for Bush's® Beans by Tiffany Stooksbury. This soup is all about the spice—paprika, cumin, cloves, plus the flavorful offering by Bush's® Spicy Kidney Chili Beans.
- Prep Time
10 Mins
- Cook Time
25 Mins
- Serves
4 to 6
Ingredients
- 2 tsp olive oil
- 1 (6.5 oz) pepperoni stick, diced
- 1 tsp paprika
- ½ tsp cumin
- 1 pinch ground cloves
- 2 cans (16 oz) Bush's® Spicy Kidney Chili Beans, undrained
- 1 can (8 oz) tomato sauce
- 1 can (14.5 oz) chicken broth
- 1 can (14.5 oz) canned diced potatoes, drained
Cooking Instructions
- 1HEAT
Heat olive oil in a heavy 4 quart sauce pan over medium heat, add pepperoni and cook until brown, approximately 5 minutes.
- 2COMBINE
Stir in paprika, cumin and cloves and cook until fragrant, about 1 minute Stir in the beans, tomato sauce and chicken broth.
- 3SIMMER
Bring soup to a boil then reduce heat to low and simmer 15 minutes.
- 4ADD
Add potatoes and cook 5 more minutes or until potatoes are warm