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