Remove 1 quart of the homemade beef broth or use 1 quart traditional. Add 2 cups water and 1 1/2 cups dry kidney beans. Bring to a boil.
Cover and simmer gently for 2 hours or until beans are tender.
To the beans and the broth in which they were cooked, add browned ground beef with oil, tomato sauce. Stir until smooth on low heat.
Add cumin powder, chili powder, onion powder, and onion soup mix. Taste the soup for additional salt and pepper. Add brown sugar.
**NOTE: If you wish a thinner soup add hot water 1/2 cup at a time until desired consistency. The soup may be frozen up to 6 months or refrigerated up to a week in covered container.