Potato Pinto Bean Soup Recipe

Name: Potato Pinto Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 (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)

Servings: persons

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 (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)

1
In a large saucepan cook the onion and mushrooms in hot oil till onion is tender but not brown.
2
Add the potatoes and broth- Bring to a boil; reduce heat.
3
Cover and simmer about 30 minutes or till potatoes are tender; stir in beans.
4
In a small bowl stir together the buttermilk and cornstarch; stir into potato mixture.
5
Cook and stir till thickened and bubbly.
6
Cook and stir for 2 minutes more.
7
Stir in 1 tablespoon snipped basil.
8
To serve, ladle soup into individual bowls and dollop each serving with yogurt or sour cream.
9
If desired, garnish with fresh basil.

463

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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), and more.

Yes, Potato Pinto Bean Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Potato Pinto Bean Soup

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