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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 (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
Put the pintos into a blender or food processor. Sauté the onions in the oil just until clear. Add the onions to the beans, and pulse a few times. Gradually add all remaining ingredients, except cream, pulsing until well blended.

Transfer mixture to a saucepan. Heat slowly for 15 minutes, but do not boil. Stir in the cream, and serve.

Makes about 5 cups.
Kitchen tools you'll need: Blender or Food Processor, Saucepan, Soup Bowls
Note: If using canned pinto beans, drain them first.

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