Recipe

Potato-pinto Bean Soup Recipe


Potato-Pinto Bean Soup Recipe
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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!

Mystic_rive

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Ingredients
  • 1 medium onion, chopped
  • 1 cup sliced shiitake or button mushrooms
  • 2 tsp olive oil or cooking oil
  • 3 large potatoes, peeled and thinly sliced
  • 29 fl oz canned vegetable, chicken or beef broth
  • 15 oz canned pinto beans, rinsed and drained
  • 1/2 cup buttermilk
  • 1 tbsp cornstarch
  • 1 tbsp snipped fresh basil
  • 1/4 cup plain yogurt or dairy sour cream
  • fresh basil sprigs
  • (optional)

Directions
  1. In a large saucepan cook the onion and mushrooms
  2. in hot oil until onion is tender but not brown.
  3. Add the potatoes and broth.
  4. Bring to a boil.
  5. Reduce heat.
  6. Cover and simmer about 30 minutes or until potatoes are tender.
  7. Stir in beans.
  8. In a small bowl, stir together the buttermilk and cornstarch.
  9. Stir into potato mixture.
  10. Cook and stir till thickened and bubbly.
  11. Cook and stir for 2 minutes more.
  12. Stir in 1 tbsp snipped basil.
  13. --------------------
  14. To serve,
  15. ------------------
  16. ladle soup into individual bowls.
  17. Dollop each serving with yogurt or sour cream.
  18. If desired, garnish with fresh basil.

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Comments


Please save me a double serving.
This is wonderful
Michael


Delish!


Fantastic! I can't wait to try this one!


Yum...this sounds great


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