Chili Bean Soup - cooking recipe

Ingredients

1 lb. pinto beans
1 tsp. garlic salt
1/4 tsp. thyme
1 (10 1/2 oz.) can beef broth
1 pkg. chili seasoning mix
8 c. boiling water
1 tsp. onion salt
1/4 tsp. marjoram
1 (16 oz.) can tomatoes
1 c. hot water

Preparation

Rinse, sort and soak beans overnight.
Drain and empty into a large pot; add boiling water, garlic salt, onion salt, 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.
Serves 5.