Potato Pinto Bean Soup

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Total Time
30mins
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

Directions

  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

5 5

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

5 5

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.