- Optional cured meat*
- 2 and ½ cups low sodium chicken stock, divided
- 3 (16 oz.) cans low-sodium pinto beans (undrained)
- 1 (28 oz.) can diced tomatoes (I prefer petite diced), with juice
- 1 (14.5 oz.) can sliced carrots, drained
- 3 Tbsp. maple syrup, divided
- 1 Tbsp. chili powder
- 2 Tbsp. flour
- black pepper
- Put a large pot or Dutch oven over high heat. Add 2 cups of the chicken broth, pinto beans (with liquid), diced tomatoes (with juice), carrots, 2 tablespoons of the maple syrup, and the chili powder. Stir, cover, and heat.
- While the soup is heating, put the flour in a mason jar and add the remaining ½ cup of chicken broth. Put the lid on tightly and shake it all around until well-mixed.
- While stirring the soup, add the contents of the mason jar to soup pot. Bring soup to a simmer, stirring often.
- Taste the broth and add salt and pepper if desired. Stir in the remaining 1 tablespoon of maple syrup and serve.
If you have any bacon, ham, or kielbasa or other cured meat (especially anything with a smoky flavor), before Step #1, cook the chopped cured meat in the pot in a bit of oil if needed until browned. Then add the ingredients from Step #1 being sure to scrape up any brownings from the bottom of the pot so they mix with the liquid. Use 4-6 strips bacon, 1 cup finely chopped ham, or 1 cup finely chopped kielbasa.