Chili bean soup
Yield: 5 servings
Ingredients:
- 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
Instructions:
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.
