Prep 10 mins
Cook 20 mins
This great soup can be on the table in less than 30 minutes.It's so easy, and I've made it so many times, that I memorized the recipe! Serve with lots of whole-wheat bread for dipping, mmm.
- 2⁄3 cup chopped onion
- 3 -4 garlic cloves, minced
- 1 medium jalapeno pepper, chopped (size depending on how hot you like it)
- 3 cups cooked pinto beans
- 2 cups sodium-free vegetable broth or 2 cups bean stock
- 1 1⁄2 cups fresh tomatoes, chopped or 1 1⁄2 cups use canned tomatoes
- 1 1⁄2 teaspoons cumin
- 3⁄4 teaspoon oregano
- 1⁄4-1⁄2 teaspoon salt (optional)
- Soften the onions, garlic and pepper in water for 5-10 minutes. Prepare other ingredients.
- Add remaining ingredients except salt and bring to a boil. Reduce heat to a simmer and cook, mostly covered, 10-15 minutes.
- In 2 batches, puree the soup in a food processor until creamy(haven't tried the blender, though that would probably work too). Add salt to taste, if desired.
- Return to pot and keep over low heat until ready to serve.
Excellent! Used a couple sprinkles of habanero instead of the jalapenos, and 1 small can of Italian style tomato paste instead of fresh/canned tomatoes. I didn't blend it, but I boiled it down to a thick consistency and ate with corn tortillas.
I feel like singing to the top of my lungs! Yipppeeee~ a very soothing warm soup with just a *hint* of a kick from the donkey down the road. The cumin really brings out all the other flavors; while staying in the background just enough to let you know it's there. Perfect-O with the pinto beans, although I expect with black beans it would have the same basic effect. I love all things really *hot* so I added extra Jalapeno's to my soup only. And the taste~well you *MUST* try this for yourself, and you'll see what I mean. Perhaps some Rotel tomatoes with green chilies would be great too, if you didn't have any tomatoes. Absolutely great, White Rose Child, we will make this often during the winter.
This soup is delicious! Plus it's easy and quick to make.