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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.

Reviews & Comments 6

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  • lilliancooks 10 years ago
    Looks and sounds creamy and hearty!:)
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    " It was excellent "
    missdrea ate it and said...
    i had some frozen pinto beans to use and didnt feel like chili or brown bean chowder. i also happened to have mushrooms and chix broth in the fridge to use up. unfortunately fresh basil is expensive here in the middle of winter so i used dried and it still turned out great. i just used half the amount and added it when i added the broth. i ended up adding a pinch of cayenne, salt, and pepper towards the end (probably a combination of the fact that i had to use dried basil and my beans and broth had no salt in them). i am sure this is even better w/ the fresh basil but i was really happy w/ my results. i would have never thought to combine pinto beans, basil, and mushrooms in a soup. i served w/ leftover mini ham sandwiches from a holiday party. thanks for a healthy, easy, and inexpensive soup!
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    " It was excellent "
    debwin ate it and said...
    yum...this sounds great
    Was this review helpful? Yes Flag
    " It was excellent "
    bluewaterandsand ate it and said...
    Fantastic! I can't wait to try this one!
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    " It was excellent "
    m2googee ate it and said...
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    " It was excellent "
    trigger ate it and said...
    Please save me a double serving.
    This is wonderful
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