Smoky Pinto Bean And Potato Soup Food

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POTATO PINTO BEAN SOUP



Potato Pinto Bean Soup image

The fresh basil flavors this hearty soup, but if you can't find fresh, use 1/2 teaspoon dried basil and stir it in when you add the broth. From a vegetarian cookbook of mine.

Provided by BeccaB3c

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1 medium onion, chopped (1/2 cup)
1 cup sliced shiitake mushrooms or 1 cup button mushroom
2 teaspoons olive oil
3 large potatoes, peeled and thinly sliced (4 1/2 cups)
2 (14 1/2 ounce) cans chicken broth or 2 (14 1/2 ounce) cans beef broth
1 (15 ounce) can pinto beans, rinsed and drained
1/2 cup buttermilk
1 tablespoon cornstarch
1 tablespoon snipped fresh basil
1/4 cup plain yogurt or 1/4 cup sour cream
fresh basil sprig (optional)

Steps:

  • In a large saucepan cook the onion and mushrooms in hot oil till onion is tender but not brown.
  • Add the potatoes and broth- Bring to a boil; reduce heat.
  • Cover and simmer about 30 minutes or till potatoes are tender; stir in beans.
  • In a small bowl stir together the buttermilk and cornstarch; stir into potato mixture.
  • Cook and stir till thickened and bubbly.
  • Cook and stir for 2 minutes more.
  • Stir in 1 tablespoon snipped basil.
  • To serve, ladle soup into individual bowls and dollop each serving with yogurt or sour cream.
  • If desired, garnish with fresh basil.

Nutrition Facts : Calories 423.8, Fat 4, SaturatedFat 1, Cholesterol 3.2, Sodium 58.2, Carbohydrate 82.5, Fiber 16.1, Sugar 5.9, Protein 16.9

SMOKY PINTO BEAN AND POTATO SOUP



Smoky Pinto Bean and Potato Soup image

The original recipe was vegetarian, but I add beef and corn. Without those 2 ingredients it has 137 calories & 1.7 g of fat per serving. It's also good with some hot sauce and sour cream added when you serve it.

Provided by wife2abadge

Categories     Easy

Time 8h15m

Yield 6 serving(s)

Number Of Ingredients 12

1 medium onion, chopped
2 medium red potatoes, cut into 1/2 inch cubes
2 carrots, thinly sliced
1 stalk celery, thinly sliced
1 (14 ounce) can pinto beans, rinsed and drained
2 (14 ounce) cans nonfat beef broth
1 1/2 lbs top loin beef, trimmed of fat and cut into cubes
2 garlic cloves, chopped
1/2 teaspoon cumin
1/4 teaspoon black pepper
1 teaspoon liquid smoke
1 tablespoon white wine vinegar

Steps:

  • Combine all ingredients in medium sized slow cooker.
  • Cook on high 3 1/2 - 5 hours or on low 8-10 hours.

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