Tomato Soup with Chili Beans
2 cups beef broth
3 cups tomato juice
3 Tbsp corn starch
14 oz can of chili beans

Heat broth and tomato juice. Scoop out one quarter cup of it to mix with the corn starch. When your quarter cup of starchy broth is smooth, pour it into the simmering broth. Add beans. Simmer until it reaches the thickness that you like.