Chili Beef Soup Recipe

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 the ground beef you reserved from the beef bouillon cube recipe, or add 2 lbs browned ground chuck that you can do in about 10 minutes in a skillet with about 2 Tbs oil. Then stir into the beans mixture 2 cups tomato sauce (or use 2 10 oz. cans) tomato soup undiluted. Stir until smooth on low heat and add 1 Tbs cumin powder, 2 Tbs chili powder, 1/4 tsp onion powder, and 1/4 homemade onion soup mix or 2 envelopes of store bought. Taste the soup for additional salt & pepper. Add 2 Tbs brown sugar or molasses. 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.