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.

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