Potato Pinto Bean Soup

"The fresh basil flavors this hearty soup, but if you can't find fresh, use 1/2 teaspoon dried basil and stir it in when you add the broth. From a vegetarian cookbook of mine."
 
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Ready In:
30mins
Ingredients:
11
Serves:
4
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ingredients

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directions

  • In a large saucepan cook the onion and mushrooms in hot oil till onion is tender but not brown.
  • Add the potatoes and broth- Bring to a boil; reduce heat.
  • Cover and simmer about 30 minutes or till potatoes are tender; stir in beans.
  • In a small bowl stir together the buttermilk and cornstarch; stir into potato mixture.
  • Cook and stir till thickened and bubbly.
  • Cook and stir for 2 minutes more.
  • Stir in 1 tablespoon snipped basil.
  • To serve, ladle soup into individual bowls and dollop each serving with yogurt or sour cream.
  • If desired, garnish with fresh basil.

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Reviews

  1. My whole family (little kids too) loved this soup!! It is a keeper!
     
  2. I didn't have any mushrooms on hand, so I totally left out the onion/mushroom step, but followed it otherwise, and added a little dried, minced onion. The flavor was very pleasant, and we enjoyed it.
     
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