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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 5 |
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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. 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.
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