Chili Bean Soup

Ingredients:

• 1 lb. Pinto beans
• 8 c Boiling water
• 1 t Garlic salt
• 1 t Onion salt
• 1/4 t Thyme
• 1/4 t Marjoram
• 10 1/2 oz. Can beef broth
• 16 oz. Can tomatoes
• 1 package (1-5/8 oz.) chili seasoning mix
• 1 c Hot water
  

Directions:

1. Rinse, sort and soak beans overnight.
2. Drain and empty them into a large pot; add boiling water, garlic and onion salts, thyme and marjoram.
3. Cover and simmer until beans are tender, about 3 hours. (Don't let beans boil dry; add hot water as needed.)
4. Spoon out 3 cups of cooked beans to use another day in another way.
5. Mash remaining beans with their liquid.
6. Add remaining ingredients.
7. Heat 10 minutes to blend flavor