Online Since 1997

Looking for
great food gifts?

Find something
special in our
Food Gifts Store

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.

---

Note: If using canned pinto beans, drain them first.

Serve with
Style & Pizzazz
Jazz up your tabletop
Enjoy Meals More!
Helpful tips