Chili Bean Soup

1 pound pink beans -- uncooked

1 teaspoon garlic salt

1 teaspoon onion salt

1/4 teaspoon thyme

1/4 teaspoon marjoram

10 fl. ounces beef broth -- or chicken broth

1 16 oz. can canned stewed tomatoes

5/8 ounce chili seasoning mix

Soak beans by the preferred method. (For each pound of California dry beans ad d 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 m inutes. Remove from heat, cover and set aside for at least 1 hour, but prefera bly 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 digeste d. 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 (2 1/2 to 3 hours.) Don't let beans boil dry. Ad d 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 ingredie nts, plus 1 cup hot water. Heat at least 10 minutes to blend flavors.