Creamy Pinto Soup
- Ready In:
- 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)
- Soften the onions, garlic and pepper in water for 5-10 minutes. Prepare other ingredients.
- Add remaining ingredients except salt and bring to a boil. Reduce heat to a simmer and cook, mostly covered, 10-15 minutes.
- 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.
- Return to pot and keep over low heat until ready to serve.
MY PRIVATE NOTES
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DD1 (5 years old) likes this soup. I didn't so much. Be careful with the blender opening when hot contents are in it, as it tends to do that. I was unable to blend until smooth because of this reason. I have an issue with the instructions related to the onions and garlic. When do you add them? I guess after all the other ingredients except the salt? The onions never cooked 100%. I used organic garlic cloves and didn't soak them since I understand the three ingredients were to be soaked as they would go in the soup (like I chopped the onion and soaked it) I used less spice, organic canned pinto beans (salt free), bean stock, organic canned tomatoes (not a good brand- Complements), no oregano on hand so I used marjoram, and sea salt to taste which I think it absolutely needed. Made for Healthy Choices Tag Game 2013.