Pinto Bean Soup

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

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