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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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Creamy pinto bean soup goes great with salad and a cornbread. A nice combinations of flavors! Ingredients:
3 cups cooked pinto beans (canned is fine) |
2 tablespoons olive oil |
1/2 cup chopped onions |
2-1/2 cups chicken broth |
1/2 cup tomato sauce |
1 teaspoon salt |
1/4 teaspoon ground black pepper |
1 teaspoon chili powder |
1/4 teaspoon ground cumin |
1/3 cup heavy cream |
Directions:
1. Put the pintos into a blender or food processor.
2. Sauté the onions in the oil just until clear.
3. Add the onions to the beans, and pulse a few times.
4. Gradually add all remaining ingredients, except cream, pulsing until well blended.
5. Transfer mixture to a saucepan.
6. Heat slowly for 15 minutes, but do not boil.
7. Stir in the cream, and serve.
8. Makes about 5 cups
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