Pinto Bean Soup
- Ready In:
- 45mins
- Ingredients:
- 8
- Serves:
-
4
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
- Heat oil or margarine in a large saucepan.
- Add tomato, onion and green chilies or Tabasco and fry until browned.
- In a blender, liquefy the pinto beans in the reserve liquid.
- Add bean puree to sauteed vegetables along with enough additional water to thin soup to your desired consistency.
- Season to taste with salt or bouillon powder and cilantro.
- Cook for 15-20 minutes over low heat to blend flavors.
- Garnish with grated cheese, croutons or crispy tortilla strips.
- SERVING SUGGESTION: serve with quesadillas or grilled cheese sandwiches.
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Reviews
-
Made this for one of my Pick a Chef recipes for Spring 09. It was really easy and very tasty. I can't find my blender, ugh....so I used my Pampered Chef chopper to " puree" an amount of the beans and left the rest whole. I did reduce the oil, using evoo. I used Tabasco sauce in place of the chilies. Adding chicken bouillon with the water to thin to desired consistency worked well and no additional salt was required. Just a personal preference, I might increase the tomato and onion mixture next time and throw in some chopped bell peppers too. Thanks so much for sharing this with us. = )
Tweaks
-
Made this for one of my Pick a Chef recipes for Spring 09. It was really easy and very tasty. I can't find my blender, ugh....so I used my Pampered Chef chopper to " puree" an amount of the beans and left the rest whole. I did reduce the oil, using evoo. I used Tabasco sauce in place of the chilies. Adding chicken bouillon with the water to thin to desired consistency worked well and no additional salt was required. Just a personal preference, I might increase the tomato and onion mixture next time and throw in some chopped bell peppers too. Thanks so much for sharing this with us. = )
RECIPE SUBMITTED BY
luvinlif2k
Bowie, Maryland
I grew up in PA Dutch country and now live in the suburbs of D.C. I am a homemaker and love to play with my kids who are now 9 and 6. My favorite room in the house is the kitchen. My children used to be explorative eaters... anything went. They are becoming more discriminating ... OK, picky ... so my newest challenge is finding interesting dishes that will meet their tastes. This usually means not admitting to specific ingredients or making them unnoticeable (such as onions). I'm loving the ability to practically pulverize my onions quickly with my food chopper. I love experimenting with different culinary traditions. When I find the time to play in the kitchen uninterrupted, dinner can be quite an adventure at our house. My ultimate month off would be to spend a month travelling around the world as a food critic. - send me back to St-Jean-De-Luz in SW France for Chipirones (a fabulous squid dish)along the bay! My favorite cookbooks are:Extending the Table by Joetta Handrich Schlabach, The Williamsburg Cookbook, The Burger Meisters by Marcel Desaulniers, The Common Grill Cookbook by Chef Craig Common, America's Best Bread Machine Baking Recipes by Donna Washburn & Heather Butt, and most recently, the Ben & Jerry's Ice Cream Book (I finally got a countertop ice cream freezer!)(Update on 03/17/09- hm! Not many changes!)