Potato Pinto Bean Soup

Bec's Note:

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.

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 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)

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.

Reviews

[Chef #1240190]

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

[danilyn]

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.