Chili bean soup
5 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Pinto beans |
| 8 | cups | Boiling water |
| 1 | teaspoon | Garlic salt |
| 1 | teaspoon | Onion salt |
| ¼ | teaspoon | Thyme |
| ¼ | teaspoon | Marjoram |
| 10½ | ounce | Can beef broth |
| 16 | ounces | Can tomatoes |
| 1 | pack | (1-5/8 oz)chili seasoning mx |
| 1 | cup | Hot water |
Directions
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.