Potato Pinto Bean Soup
- Ready In:
- 30mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 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 chicken broth or (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
- In a large saucepan cook the onion and mushrooms in hot oil till onion is tender but not brown.
- Add the potatoes and broth- Bring to a boil; reduce heat.
- Cover and simmer about 30 minutes or till potatoes are tender; stir in beans.
- In a small bowl stir together the buttermilk and cornstarch; stir into potato mixture.
- Cook and stir till thickened and bubbly.
- Cook and stir for 2 minutes more.
- Stir in 1 tablespoon snipped basil.
- To serve, ladle soup into individual bowls and dollop each serving with yogurt or sour cream.
- If desired, garnish with fresh basil.
Questions & Replies
Got a question?
Share it with the community!
RECIPE SUBMITTED BY
BeccaB3c
United States