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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

1. Soak pinto beans overnight in a large stockpot with enough water to cover. Drain.
2. 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.
3. Mash beans coarsely. Stir in beef broth, tomatoes and chili powder. Heat through.

Makes 8 servings.

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