Creamy Pinto Soup

5.0(10)

This great soup can be on the table in less than 30 minutes.It's so easy, and I've made it so many times, that I memorized the recipe! Serve with lots of whole-wheat bread for dipping, mmm.

by White Rose Child·published 2007-01-03

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Beans

Servings

(4–5)

Total time

30 min

prep 10 min

Calories / serving

214 kcal

Ingredients (9)

serves

2/3 cup chopped oniononion
3 -4 garlic cloves, mincedgarlic
1 medium jalapeno pepper, chopped (size depending on how hot you like it)pepper
3 cups cooked pinto beanspinto-beans
2 cups sodium-free vegetable broth or 2 cups bean stock
1 1/2 cups fresh tomatoes, chopped or 1 1/2 cups use canned tomatoestomato
1 1/2 teaspoons cumincumin
3/4 teaspoon oreganooregano
1/4-1/2 teaspoon salt (optional)

Instructions (4 steps)

01Soften the onions, garlic and pepper in water for 5-10 minutes. Prepare other ingredients.
02Add remaining ingredients except salt and bring to a boil. Reduce heat to a simmer and cook, mostly covered, 10-15 minutes.
03In 2 batches, puree the soup in a food processor until creamy(haven't tried the blender, though that would probably work too). Add salt to taste, if desired.
04

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