Potato Pinto Bean Soup

Total Time
Prep 10 mins
Cook 20 mins

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.

Ingredients Nutrition


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

My whole family (little kids too) loved this soup!! It is a keeper!

angelina99in2000 April 16, 2009

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.

danilyn February 23, 2006