Bean Soup

3 cups dry pinto beans
3 cups dry black beans
10 cups water
2 large onion, diced
1 bunch celery, diced
3 T Better than Bullion, flavor of your choice
4-6 cloves fresh garlic, minced
2-3 T Garlic salt, to taste
1-2 T Cumin, to taste
1-2 T chili powder, to taste
2-3 T coconut oil

Soak beans over night. Drain, rinse. Put in large pot with the bullion paste, half the garlic & onion, & your spices. Bring to a boil, then reduce to a simmer. Cook until beans are tender. In a skillet, sauté the rest of your onion, celery & minced Garlic until translucent. Start adding beans, including liquid, to the skillet a cup at a time. Mash with a potato masher, as if making refried beans. Once you have done this with all the beans, return to the sauce pan & cook as a thick soup.