Pinto Bean Soup

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.

  • 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.

 

 

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