1 pound dried pink beans

6–8 cups water

1 teaspoon garlic salt

1 teaspoon onion salt

¼ teaspoon dried thyme

¼ teaspoon dried marjoram

1¼ cups reduced-sodium, fat-free beef or chicken broth

1 (16-ounce) can chopped tomatoes

1 packet chili seasoning mix

1 cup hot water

• Rinse the beans and soak them overnight in cold water to cover. Drain.

• Place the beans in a large pot and add the water, garlic salt, onion salt, thyme, and marjoram. Bring to a boil, reduce the heat to low, and cover; simmer for 2½ to 3 hours until tender. Add hot water if necessary to keep the beans from boiling dry.

• Spoon out 1 cup of the beans and about ½ cup of liquid from the pot; using a potato masher, mash them thoroughly. Return them to the pot, along with the broth, tomatoes, chili mix, and the 1 cup hot water. Stir well and heat for at least 10 minutes to blend the flavors. Ladle into soup bowls and serve.

Serves 6

This soup requires some advanced planning. The dried pink beans must be soaked overnight in cold water.