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