Hot Peppered Pinto Soup With Garlic |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
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From Cooking Light, this soup is good but rather spicy. If you don't care for spicy, I'd recommend cutting back on the spicy ingredients. Ingredients:
1/3 cup onion, chopped |
1/3 cup green bell pepper, chopped |
3 garlic cloves, minced |
1 tablespoon chili powder |
2 tablespoons fresh lime juice |
1/2 teaspoon dried oregano |
1/2 teaspoon ground cumin |
1/4 teaspoon ground red pepper |
1/4 teaspoon hot sauce |
1/8 teaspoon salt |
1/8 teaspoon pepper |
10 1/2 ounces chicken broth |
16 ounces pinto beans, drained |
Directions:
1. Coat a medium saucepan with cooking spray, and place over medium-high heat until hot.
2. Add onion, bell pepper, and garlic; saute 3 minutes.
3. Add chili powder and all other ingredients except beans; bring to a boil.
4. Stir in half of the beans, cover, reduce heat and simmer for 10 minutes.
5. Place soup in a food processor or blender, and process until smooth.
6. Return to pan; stir in remaining beans.
7. Cook until thoroughly heated.
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