1 lb. pink, red, or pinto beans
6-8 c. boiling water
1 tsp. garlic salt
1 tsp. onion salt
1/4 tsp. each thyme and marjoram
1 (10 1/2 oz.) can beef or chicken broth
1 c. stewed tomatoes
1 (1 5/8 oz.) pkg. chili seasoning mix OR
1 (7 oz) can green chile salsa

Rinse, sort, and soak beans. Drain and empty them into a large pot. Add boiling water, garlic, and onion salt, thyme, and marjoram. Cover and simmer until beans are tender (2 1/2 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. Makes 5-6 cups soup.