Pinto Bean Soup

Recipe from Oxmoor House

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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.
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