1 lb. pinto beans
1 tbsp. cooking oil
2 tsp. minced garlic
1 c. chopped onion
1 c. chopped celery
1 c. chopped carrots
1 lb. boneless pork shoulder, cut in sm. pieces
1 (16 oz.) can whole tomatoes
4 (13 3/4 oz.) cans beef broth
1/2 c. chopped parsley
1 tsp. salt
1/2 tsp. pepper
1 can green chilies

Soak beans overnight. In skillet put oil, garlic, onions, celery and carrots. Cook until soft. Put in large pot. In skillet add a little more oil and meat. Brown. Add to pot. Add beans, tomatoes, broth, parsley, salt, pepper, and chilies. Simmer 3 hours until beans become soft. When done remove 2 cups beans to the blender. Blend until smooth. Add back to pot. (Note: Recipe calls for 4 cans broth. I use 5 cans. I like more soup. I also make my own broth. 7 cups or 9 cups. I use cubes).