Pinto Bean Soup

Recipe from

Oxmoor House


1/2 cup chopped onion
1 clove garlic, minced
3 tablespoons butter or margarine
1 (16-ounce) can pinto beans, drained
1 (10 3/4-ounce) can chicken broth, diluted
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup tomato juice
Whipping cream


Sauté onion and garlic in butter in a medium Dutch oven; add beans, chicken broth, salt, and pepper. Simmer, uncovered, 10 minutes, stirring occasionally. Add tomato juice, and simmer until thoroughly heated.

Serve hot soup in individual mugs; add 1 tablespoon whipping cream to each mug. Serve immediately.