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Creamy Pinto Soup

Serve this hearty soup with Jalapeño Cornbread to make a real Texas-style meal.
  • 3 cups cooked pinto beans, about 2 15- or 16-ounce cans (canned is fine)
  • 2 tablespoons olive oil
  • 1/2 cup chopped onions
  • 2-1/2 cups chicken broth
  • 1/2 cup tomato sauce
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • 1/3 cup heavy cream
  • Fresh cilantro sprigs for garnish
Thoroughly rinse and drain the canned pintos, and put them in the bowl of a food processor (see Note below).

In a skillet, sauté the onions in the oil just until transparent. Do not brown. Add the contents of the skillet to the beans in the food processor, and pulse a few times.

Gradually add all remaining ingredients, except cream and cilantro, pulsing until well blended.

Transfer mixture to a saucepan. Heat slowly for 15 minutes, but do not boil. Remove from heat, and stir in the cream. Serve hot. May be made ahead of time and reheated, but do not boil.

Makes about 5 cups.

Note: Achieving the smooth, creamy texture of this soup is best done with a food processor. An alternate choice for making this smooth mixture would be an immersion blender (used in the saucepan). A standard blender can be used, but several batches are required.

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