Creamy Pinto Soup Food

CREAMY TACO SOUP

Steps:

• In a Dutch oven or soup kettle, cook beef and onion over medium heat until meat is no longer pink; drain. Add the beans, tomatoes, chili, cheese and seasonings. Reduce heat to low; cook and stir until cheese is melted. Stir in 1 cup sour cream; heat through (do not boil). Garnish with remaining sour cream.

CREAMY PINTO BEAN POTATO SOUP (VEGAN, GLUTEN FREE)

Steps:

• Wash everything and cut. Place everything except the spinach into a large pot and let simmer until the carrots and potatoes are soft.
• Instant pot: Stew - high - 5 minutes.
• Use a hand blender and press into to the soup 3-5 times. This will make it creamy, but still leaves mostly chunks.
• Then add the spinach and stir until the spinach is wilted.
• Add more spices as desired.

CREAMY PINTO SOUP

Steps:

• Soften the onions, garlic and pepper in water for 5-10 minutes. Prepare other ingredients.
• Add remaining ingredients except salt and bring to a boil. Reduce heat to a simmer and cook, mostly covered, 10-15 minutes.
• In 2 batches, puree the soup in a food processor until creamy(haven't tried the blender, though that would probably work too). Add salt to taste, if desired.
• Return to pot and keep over low heat until ready to serve.

CREAMY,SPICY PINTO'S - CASSIES WAY

Steps:

• 1. Rinse your beans and sort. Place your beans in a stock pot; along with ham hock. Cover with water to 2 inches above the beans. Bring the beans to a boil; cover and simmer for 2 hours. Checking occasionally making sure they have enough water. Add more as needed, not too much though..you want them to have a nice creamy broth, not watered down.
• 2. After the 2 hours; add your onion, garlic and peppers ( if using ). Cover and continue to simmer another 1 1/2 - 2 hours. Keep a check on the water. Add more if needed.
• 3. Once the beans are nice and creamy with about 20 minutes left to cook; add your seasonings ( salt, pepper, cumin, chili powder ) optional. Stir to thoroughly combine.
• 4. Test and make sure the beans are cooked. They should be nice and tender, and broth should have a nice creamy texture. Excellent served with a slice of cornbread...so, so good!