Cream of Bean Soup

Not only does this soup taste delicious; it is also a great use of your food storage.  You get to use dry beans, whole wheat, powdered milk and spices.  Super easy and delicious.  Enjoy!
-1 1/4 cups dry pinto beans
-1 Tbs vegetable oil
-2 Tbs whole wheat flour
-6 1/4 cups water
-2 1/2 tsp salt, divided
-3/4 cup powdered milk
-1 tsp garlic powder
-pinch of cayenne pepper
Sort and clean the beans.  Place into large pot and cover with water.  Bring to a boil and cook for 2 minutes.  Remove from heat, cover and let soak for 1 hour.
Drain water and rinse beans.  Cover again with water and cook on low for 1 1/2 hours.  Drain and rinse well.  Set aside.
In a soup pot, mix the oil and flour over medium heat.  Mix until well blended.  Add the cooked beans, water, 1/2 tsp salt, powdered milk and garlic powder.  Stir and cook for 15-20 minutes.  Add the rest of the salt and cook for 5 more minutes.  Using your immersion blender, or taking turns in a normal blender, process until smooth.  Cook for 5 more minutes or until thick and creamy.
Ladle into bowl and sprinkle with a pinch of cayenne.  Enjoy!