Pinto Bean Soup

1. 1

   About 5 hours before serving:

2. 2

   Rinse beans.

3. 3

   In a 4-quart dutch oven, or soup pot, over high heat, heat beans, water, salt and pepper to boiling; boil 2 minutes.

4. 4

   Remove from heat; cover and let stand 1 hour.

5. 5

   Stir in oregano, onion and tomato paste; heat to boiling.

6. 6

   Reduce heat to low; cover and simmer 1-1/2 hours or until beans are very tender.

7. 7

   Stir the pot once in awhile to make sure there are no beans sticking to the bottom of the pot.

8. 8

   When beans are tender, remove the pot from the heat for an hour to cool down.

9. 9

   This step aids in the pureeing of the mixture.

10. 10

    When the soup is cooled down, puree in batches in a blender or cuisinart.

11. 11

    Return to a pot to reheat.

12. 12

    Sprinkle grated cheese on top, and serve

13. 13

    with flour tortillas, or a crusty bread, for dipping.

* Per serving · 4 servings · Values may vary.

No additional tips available.