---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Chili Bean Soup
 Categories: Mexican, Soups/stews, Beef, Beans, Chili
      Yield: 5 servings
 
      1 lb Pinto beans                         8 c  Boiling water
      1 ts Garlic salt                         1 ts Onion salt
    1/4 ts Thyme                             1/4 ts Marjoram
 10 1/2 oz Can beef broth                     16 oz Tomatoes, 1 cn
      1 pk Chili seasoning mix                 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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