Creamy Pinto Soup

This great soup can be on the table in less than 30 minutes.It's so easy, and I've made it so many times, that I memorized the recipe! Serve with lots of whole-wheat bread for dipping, mmm.

• Ready In: 30 mins
• Serves: 4-5

Ingredients

• 2⁄3 cup  chopped onion
• 3 -4  garlic cloves, minced
• 1  medium  jalapeno pepper, chopped (size depending on how hot you like it)
• 3  cups  cooked pinto beans
• 2  cups  sodium-free vegetable broth or 2  cups  bean stock
• 1 1⁄2 cups fresh tomatoes, chopped or 1 1⁄2 cups  use canned tomatoes
• 1 1⁄2 teaspoons cumin
• 3⁄4 teaspoon oregano
• 1⁄4-1⁄2 teaspoon salt (optional)

Directions

1. Soften the onions, garlic and pepper in water for 5-10 minutes. Prepare other ingredients.
2. Add remaining ingredients except salt and bring to a boil. Reduce heat to a simmer and cook, mostly covered, 10-15 minutes.
3. In 2 batches, puree the soup in a food processor until creamy(haven't tried the blender, though that would probably work too). Add salt to taste, if desired.
4. Return to pot and keep over low heat until ready to serve.