1/4 onion, chopped
4 cups cooked pinto beans*
1 1/2 cups vegetable broth
2 cups frozen corn
1/2 cup mild salsa
1/2 teaspoon ground cumin
1 – 2 teaspoons Tabasco
1 teaspoon minced garlic
1 tablespoon molasses (opt)
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Cook the onion in water in a saucepan until tender (adding more water as necessary) until water has evaporated.
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Add the remaining ingredients, mix well and cook over low heat for 10 minutes.
*You may puree the beans or leave them whole for a different texture.
Rice is a wonderful addition to this soup. Add salt at the table, as desired.
