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Print Recipe

Chili Bean Soup


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


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 flavor

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