Smoky Pinto Bean And Potato Soup Recipes

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SMOKY PINTO BEAN AND POTATO SOUP



Smoky Pinto Bean and Potato Soup image

The original recipe was vegetarian, but I add beef and corn. Without those 2 ingredients it has 137 calories & 1.7 g of fat per serving. It's also good with some hot sauce and sour cream added when you serve it.

Provided by wife2abadge

Categories     Easy

Time 8h15m

Yield 6 serving(s)

Number Of Ingredients 12

1 medium onion, chopped
2 medium red potatoes, cut into 1/2 inch cubes
2 carrots, thinly sliced
1 stalk celery, thinly sliced
1 (14 ounce) can pinto beans, rinsed and drained
2 (14 ounce) cans nonfat beef broth
1 1/2 lbs top loin beef, trimmed of fat and cut into cubes
2 garlic cloves, chopped
1/2 teaspoon cumin
1/4 teaspoon black pepper
1 teaspoon liquid smoke
1 tablespoon white wine vinegar

Steps:

  • Combine all ingredients in medium sized slow cooker.
  • Cook on high 3 1/2 - 5 hours or on low 8-10 hours.

POTATO PINTO BEAN SOUP



Potato Pinto Bean Soup image

The fresh basil flavors this hearty soup, but if you can't find fresh, use 1/2 teaspoon dried basil and stir it in when you add the broth. From a vegetarian cookbook of mine.

Provided by BeccaB3c

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1 medium onion, chopped (1/2 cup)
1 cup sliced shiitake mushrooms or 1 cup button mushroom
2 teaspoons olive oil
3 large potatoes, peeled and thinly sliced (4 1/2 cups)
2 (14 1/2 ounce) cans chicken broth or 2 (14 1/2 ounce) cans beef broth
1 (15 ounce) can pinto beans, rinsed and drained
1/2 cup buttermilk
1 tablespoon cornstarch
1 tablespoon snipped fresh basil
1/4 cup plain yogurt or 1/4 cup sour cream
fresh basil sprig (optional)

Steps:

  • In a large saucepan cook the onion and mushrooms in hot oil till onion is tender but not brown.
  • Add the potatoes and broth- Bring to a boil; reduce heat.
  • Cover and simmer about 30 minutes or till 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 tablespoon snipped basil.
  • To serve, ladle soup into individual bowls and dollop each serving with yogurt or sour cream.
  • If desired, garnish with fresh basil.

Nutrition Facts : Calories 423.8, Fat 4, SaturatedFat 1, Cholesterol 3.2, Sodium 58.2, Carbohydrate 82.5, Fiber 16.1, Sugar 5.9, Protein 16.9

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