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.
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- 1 medium onion, chopped (1/2 cup)
- 1 cup sliced shiitake mushrooms or 1 cup button mushroom
- 2 teaspoons olive oil
- 3 large potatoes, peeled and thinly sliced (4 1/2 cups)
- 2 (14 1/2 ounce) cans vegetable broth or 2 (14 1/2 ounce) cans chicken broth or 2 (14 1/2 ounce) cans beef broth
- 1 (15 ounce) can pinto beans, rinsed and drained
- 1/2 cup buttermilk
- 1 tablespoon cornstarch
- 1 tablespoon snipped fresh basil
- 1/4 cup plain yogurt or 1/4 cup sour cream
- fresh basil sprig (optional)
- 1In a large saucepan cook the onion and mushrooms in hot oil till onion is tender but not brown.
- 2Add the potatoes and broth- Bring to a boil; reduce heat.
- 3Cover and simmer about 30 minutes or till potatoes are tender; stir in beans.
- 4In a small bowl stir together the buttermilk and cornstarch; stir into potato mixture.
- 5Cook and stir till thickened and bubbly.
- 6Cook and stir for 2 minutes more.
- 7Stir in 1 tablespoon snipped basil.
- 8To serve, ladle soup into individual bowls and dollop each serving with yogurt or sour cream.
- 9If desired, garnish with fresh basil.
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Nutritional Facts for Potato Pinto Bean Soup
Serving Size: 1 (665 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 423.8
- Calories from Fat 35
- Total Fat 3.9 g
- Saturated Fat 1.0 g
- Cholesterol 3.2 mg
- Sodium 58.2 mg
- Total Carbohydrate 82.5 g
- Dietary Fiber 16.0 g
- Sugars 5.8 g
- Protein 16.9 g
The following items or measurements are not included: