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Chili Bean Soup Mexican Recipe

Ingredients

1 pound Pinto beans
8 cups Boiling water
1 teaspoon Garlic salt
1 teaspoon Onion salt
1/4 teaspoon Thyme
1/4 teaspoon Marjoram
10 1/2 ounces Can beef broth
16 ounces Can tomatoes
1 package (1-5/8 oz) chili seasoning mix
1 cup Hot water



 Chili Bean Soup Mexican Recipe
 

Directions:

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. Mash remaining beans with their liquid. Add remaining ingredients. Heat 10 minutes to blend flavors.

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