Chili Bean Soup

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Title: Chili Bean Soup
Categories: Mexican, Soups/stews, Beef, Beans, Chili
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 Tomatoes, 1 cn
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.

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