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Chili Bean Soup
1 lb Pinto beans
1 t Garlic salt
1/4 t Thyme
10 1/2 oz Can beef broth
1 pk Chili seasoning mix
8 c Boiling water
1 t Onion salt
1/4 t Marjoram
16 oz Tomatoes, 1 cn
1 c Hot water
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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