Potato-Pinto Bean Soup
From mystic_river1 16 years ago
- 40 minutes to make
- Serves 4
It 's a fact that if you eat hot food in hot weather, it will actually help your body fight the heat. Might as well taste good and be good for you too. Try this filling and nourishing soup ....enjoy!
Ingredients
- 1 medium onion, chopped shopping list
- 1 cup sliced shiitake or button mushrooms shopping list
- 2 tsp olive oil or cooking oil shopping list
- 3 large potatoes, peeled and thinly sliced shopping list
- 29 fl oz canned vegetable, chicken or beef broth shopping list
- 15 oz canned pinto beans, rinsed and drained shopping list
- 1/2 cup buttermilk shopping list
- 1 tbsp cornstarch shopping list
- 1 tbsp snipped fresh basil shopping list
- 1/4 cup plain yogurt or dairy sour cream shopping list
- fresh basil sprigs shopping list
- (optional) shopping list
How to make it
- In a large saucepan cook the onion and mushrooms
- in hot oil until onion is tender but not brown.
- Add the potatoes and broth.
- Bring to a boil.
- Reduce heat.
- Cover and simmer about 30 minutes or until 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 tbsp snipped basil.
- --------------------
- To serve,
- ------------------
- ladle soup into individual bowls.
- Dollop each serving with yogurt or sour cream.
- If desired, garnish with fresh basil.
The Rating
Reviewed by 8 people-
Please save me a double serving.
This is wonderful
Michael
trigger
in loved it
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Delish!
m2googee
in Tomball loved it
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Fantastic! I can't wait to try this one!
bluewaterandsand
in GAFFNEY loved it
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