Chili Bean Soup
A thick and hearty chili bean soup.
1 pound dried pinto beans, rinsed and sorted
8 cups boiling water
1 teaspoon garlic salt
1 teaspoon onion salt
1/4 teaspoon dried thyme
1/4 teaspoon dried marjoram
1 cup beef broth
1 (16-ounce) can diced tomatoes
1 tablespoon chili powder
- Soak pinto beans overnight in a large stockpot with enough water to cover. Drain.
- Add boiling water to the beans along with garlic salt, onion salt, thyme and marjoram. Cover and simmer until beans are tender, about 3 hours. Add additional water as needed.
- Mash beans coarsely. Stir in beef broth, tomatoes and chili powder. Heat through.
Makes 8 servings.