Chili Bean Soup

• 1 pound pink beans uncooked
• 1 teaspoon garlic salt
• 1 teaspoon onion salt
• 1/4 teaspoon thyme
• 1/4 teaspoon marjoram
• 10 ounces beef stock or chicken broth
• 16 ounces tomatoes, stewed, canned
• 58 ounce chili seasoning mix

1. Soak beans by the preferred method.
2. (For each pound of California dry beans add 10 cups hot water.
3. You may add up to 2 teaspoons of salt per pound of beans to help the beans absorb water more evenly.
4. Heat to boiling, let boil 2 to 3 minutes.
5. Remove from heat, cover and set aside for at least 1 hour, but preferably 4 hours or more.
6. The longer soaking time is recommended to allow a greater amount of sugars to dissolve, thus helping the beans to be more easily digested.
7. Always discard the soak water.)
8. Drain and empty them into a large pot.
9. Add 6 to 8 cups boiling water, garlic and onion salt, thyme, marjoram.
10. Cover and simmer until beans are tender (2 1/2 to 3 hours.)
11. Don't let beans boil dry.
12. Add hot water as needed.
13. Spoon out 3 cups of the cooked beans to use another day in another way.
14. Mash rest of beans with their liquid.
15. Add remaining ingredients, plus 1 cup hot water.
16. Heat at least 10 minutes to blend flavors.

beans, garlic salt, onion salt, thyme, marjoram, beef, tomatoes

Taken from recipeland.com/recipe/v/chili-bean-soup-33584 (may not work)