Pinto Bean Soup

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Yield:

1 quart

Recipe from

Oxmoor House

Ingredients

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

Preparation

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.

Note:

Oxmoor House Homestyle Recipes

January 1985
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