Chili Bean Soup
Chili Bean Soup recipe 37
or chicken broth
tomatoes, stewed, canned
chili seasoning mix
Soak beans by the preferred method.
(For each pound of California dry beans add 10 cups hot water. You may add up to 2 teaspoons of salt per pound of beans to help the beans absorb water more evenly. Heat to boiling, let boil 2 to 3 minutes. Remove from heat, cover and set aside for at least 1 hour, but preferably 4 hours or more. The longer soaking time is recommended to allow a greater amount of sugars to dissolve, thus helping the beans to be more easily digested. Always discard the soak water.)
Drain and empty them into a large pot.
Add 6 to 8 cups boiling water, garlic and onion salt, thyme, marjoram.
Cover and simmer until beans are tender (2½ to 3 hours.) Don't let beans boil dry.
Add hot water as needed.
Spoon out 3 cups of the cooked beans to use another day in another way.
Mash rest of beans with their liquid.
Add remaining ingredients, plus 1 cup hot water.
Heat at least 10 minutes to blend flavors.