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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1/2 cup chopped onion |
1 clove garlic, minced |
3 tablespoons butter or margarine |
1 (16-ounce) can pinto beans, drained |
1 (10 3/4-ounce) can chicken broth, diluted |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/2 cup tomato juice |
whipping cream |
Directions:
1. Sauté onion and garlic in butter in a medium Dutch oven; add beans, chicken broth, salt, and pepper. Simmer, uncovered, 10 minutes, stirring occasionally. Add tomato juice, and simmer until thoroughly heated.
2. Serve hot soup in individual mugs; add 1 tablespoon whipping cream to each mug. Serve immediately.
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