Creamy Pinto Soup Recipes

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CREAMY PINTO SOUP



Creamy Pinto Soup image

This great soup can be on the table in less than 30 minutes.It's so easy, and I've made it so many times, that I memorized the recipe! Serve with lots of whole-wheat bread for dipping, mmm.

Provided by White Rose Child

Categories     Beans

Time 30m

Yield 4-5 serving(s)

Number Of Ingredients 9

2/3 cup chopped onion
3 -4 garlic cloves, minced
1 medium jalapeno pepper, chopped (size depending on how hot you like it)
3 cups cooked pinto beans
2 cups sodium-free vegetable broth or 2 cups bean stock
1 1/2 cups fresh tomatoes, chopped or 1 1/2 cups use canned tomatoes
1 1/2 teaspoons cumin
3/4 teaspoon oregano
1/4-1/2 teaspoon salt (optional)

Steps:

  • Soften the onions, garlic and pepper in water for 5-10 minutes. Prepare other ingredients.
  • Add remaining ingredients except salt and bring to a boil. Reduce heat to a simmer and cook, mostly covered, 10-15 minutes.
  • In 2 batches, puree the soup in a food processor until creamy(haven't tried the blender, though that would probably work too). Add salt to taste, if desired.
  • Return to pot and keep over low heat until ready to serve.

PINTO BEAN SOUP



Pinto Bean Soup image

A staple in our house when I was growing up in the south. Sometimes my mom would add a cup of macaroni.

Provided by MizzNezz

Categories     Beans

Time 5h15m

Yield 8 serving(s)

Number Of Ingredients 9

8 ounces pinto beans
4 slices bacon, diced
1/2 cup chopped onion
1/2 cup chopped celery
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1/4 teaspoon marjoram
1/4 teaspoon thyme

Steps:

  • Rinse beans and sort for stones.
  • Soak beans in enough water to cover overnight.
  • Drain off water.
  • In skillet, brown bacon.
  • Add onion and celery, stir.
  • Add spices.
  • Add this mixture to drained beans.
  • Pour enough water to reach within 3 inches of top of pot.
  • Bring to a boil.
  • Simmer for 4-5 hours, stirring occasionally.
  • When soup is about ready to serve, use a potato masher to crush up some of the beans to make a thicker soup.

Nutrition Facts : Calories 65.5, Fat 2, SaturatedFat 0.7, Cholesterol 2.7, Sodium 330, Carbohydrate 9, Fiber 2.9, Sugar 0.7, Protein 3.2

CREAMY POTATO SOUP



Creamy Potato Soup image

This is an incredibly delicious soup. I recommend you serve it with fresh warm bread, they taste so great together.

Provided by Lisa

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Potato Soup Recipes

Yield 6

Number Of Ingredients 12

4 slices bacon
3 potatoes, peeled and chopped
1 onion, chopped
1 carrot, chopped
1 cup chopped celery
water to cover
4 cups milk
2 teaspoons salt
1 teaspoon ground black pepper
1 cup sour cream
2 tablespoons all-purpose flour
2 teaspoons paprika

Steps:

  • In a large saucepan cook bacon until crisp. Set bacon aside, along with 3 tablespoons of bacon drippings.
  • Add potatoes, onion, carrot and celery to drippings. Add enough water to cover vegetables and cook over low heat until tender, stirring occasionally.
  • Stir in milk, salt and pepper. Bring to a boil.
  • In separate bowl, stir together sour cream, flour and paprika. Gradually stir 1 cup of hot soup mixture into sour cream mixture.
  • Pour sour cream mixture into soup mixture. Cook until small bubbles break soups service. Top with chopped bacon pieces.

Nutrition Facts : Calories 358.1 calories, Carbohydrate 33.9 g, Cholesterol 42.6 mg, Fat 20 g, Fiber 3.7 g, Protein 11.7 g, SaturatedFat 9.9 g, Sodium 1048.3 mg, Sugar 10.2 g

BEST CREAM OF POTATO SOUP



Best Cream of Potato Soup image

After constant tinkering with this recipe, I have come up with soup which is the definitive cream of potato soup. Rich with vegetables and wonderfully spiced, you will find yourself doubling this recipe often!

Provided by Kevin Ryan

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Potato Soup Recipes

Yield 6

Number Of Ingredients 19

1 onion, chopped
½ cup chopped celery
¼ cup chopped carrots
2 cloves garlic, minced
2 tablespoons chopped fresh parsley
5 tablespoons margarine
4 tablespoons all-purpose flour
1 ½ cups chicken broth
1 ½ cups whole milk
3 potatoes, cut into 1/4-inch slices
2 teaspoons Worcestershire sauce
1 ½ teaspoons mustard powder
1 pinch ground allspice
¾ teaspoon celery seed
½ teaspoon dried thyme
½ teaspoon seasoning salt
2 tablespoons dry white wine
¼ teaspoon ground cayenne pepper
¼ teaspoon chicken bouillon powder

Steps:

  • In a large stock pot, saute onion, celery, carrots, garlic and parsley in butter until soft but not browned. Sprinkle in flour and cook, stirring for 2 minutes. Add broth slowly, stirring as you add.
  • Add milk, potatoes, Worcestershire sauce, dry mustard, allspice, celery seed, thyme, seasoning salt, dry white wine, cayenne pepper and chicken granules. Allow to simmer and thicken, stirring frequently, until the potatoes are cooked through, approximately 25 minutes. During cooking, break up potatoes with the back of a spoon. Serve warm.

Nutrition Facts : Calories 252.1 calories, Carbohydrate 29.9 g, Cholesterol 6.2 mg, Fat 11.8 g, Fiber 3.4 g, Protein 6.7 g, SaturatedFat 2.9 g, Sodium 466.8 mg, Sugar 5.4 g

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