Pinto Bean Soup

Name: Pinto Bean Soup
Ingredients: 2 tablespoons oil or 2 tablespoons margarine; 1 medium tomatoes, chopped; 1/2 small onion, chopped; 1 -3 fresh green chilies, finely chopped or 1 -3 Tabasco sauce, to taste; 4 cups pinto beans (canned or cooked, drain but reserve liquid); 2 cups reserved bean liquid; salt or chicken bouillon powder; fresh cilantro

8 ingredients

8 steps

Ingredients

2 tablespoons oil or 2 tablespoons margarine
1 medium tomatoes, chopped
1/2 small onion, chopped
1 -3 fresh green chilies, finely chopped or 1 -3 Tabasco sauce, to taste
4 cups pinto beans (canned or cooked, drain but reserve liquid)
2 cups reserved bean liquid
salt or chicken bouillon powder
fresh cilantro

Directions

1

Heat oil or margarine in a large saucepan.
2

Add tomato, onion and green chilies or Tabasco and fry until browned.
3

In a blender, liquefy the pinto beans in the reserve liquid.
4

Add bean puree to sauteed vegetables along with enough additional water to thin soup to your desired consistency.
5

Season to taste with salt or bouillon powder and cilantro.
6

Cook for 15-20 minutes over low heat to blend flavors.
7

Garnish with grated cheese, croutons or crispy tortilla strips.
8

SERVING SUGGESTION: serve with quesadillas or grilled cheese sandwiches.