Title: Chili Bean Soup
Categories: Mexican Soup Bean Garlic
Yield: 5 Servings
| 1 | lb | Pinto Beans |
| 8 | c | Boiling Water |
| 1 | ts | Garlic Salt |
| 1 | ts | Onion Salt |
| 1/4 | ts | Thyme |
| 1/4 | ts | Marjoram |
| 10 1/2 | oz | Can Beef Broth |
| 16 | oz | Canned Tomatoes |
| 1 | pk | Chili Seasoning Mix |
| 1 | c | Hot Water |
Rinse, sort and soak beans overnight. Drain and empty them into a large
pot; add boiling water, garlic and onion salts, thyme and marjoram. Cover
and simmer until beans are tender, about 3 hours. (Don't let beans boil
dry; add hot water as needed.) Spoon out 3 cups of cooked beans to use
another day in another way. Mash remaining beans with their liquid. Add
remaining ingredients. Heat 10 minutes to blend flavors.