|Pinto beans/Navy / marrow beans||1 1⁄2 Cup (24 tbs), cooked, liquid reserved|
|Beef broth||2 Quart|
|Garlic||2 Clove (10 gm), minced|
|Canned tomatoes||20 Ounce (1 can)|
|Finely chopped onion||1 Cup (16 tbs)|
|Fresh thyme sprig||1|
|Crumbled bacon/Chopped parsley, yogurt / sour cream topping||1 Tablespoon|
1. Take a saucepan and add beans, bean liquid along with beef broth, garlic cloves, tomatoes, onion and fresh thyme and cook over low heat for about half an hour.
2. Serve the bean soup after topping with a dollop of sour cream or yogurt.