CREAMY PINTO SOUP

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Creamy Pinto Soup image

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.

Provided by White Rose Child

Categories     Beans

Time 30m

Yield 4-5 serving(s)

Number Of Ingredients 9

2/3 cup chopped onion
3 -4 garlic cloves, minced
1 medium jalapeno pepper, chopped (size depending on how hot you like it)
3 cups cooked pinto 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 tomatoes
1 1/2 teaspoons cumin
3/4 teaspoon oregano
1/4-1/2 teaspoon salt (optional)

Steps:

  • Soften the onions, garlic and pepper in water for 5-10 minutes. Prepare other ingredients.
  • Add remaining ingredients except salt and bring to a boil. Reduce heat to a simmer and cook, mostly covered, 10-15 minutes.
  • In 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.
  • Return to pot and keep over low heat until ready to serve.

*** Explore more Creamy Pinto Soup Recipes »

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