Creamy Pinto Soup

9 ingredients
4 steps

Ingredients

  • 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)

Directions

  1. 1
    Soften the onions, garlic and pepper in water for 5-10 minutes. Prepare other ingredients.
  2. 2
    Add remaining ingredients except salt and bring to a boil. Reduce heat to a simmer and cook, mostly covered, 10-15 minutes.
  3. 3
    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.
  4. 4
    Return to pot and keep over low heat until ready to serve.

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