Ingredients:
• 1 can pinto beans
• 3 tablespoons salsa (medium heat or mild)
• 1 cup chopped onions
• 1/4 cup vegetable broth or water
• 1 clove minced garlic
• 2 teaspoons smoked paprika
• 1 teaspoons chili powder
• 1 teaspoon ground cumin
Instructions:
• Sauté onions and garlic until translucent. (You can use garlic powder if you prefer.) Keep adding water as it evaporates so that the onions and garlic don’t burn and stick to the pan.
• Add 1 can of rinsed canned beans or cooked pinto beans, vegetable broth or water, salsa, and spices. Mix and bring recipe to a boil and then bring stove to medium-low and simmer for 15 minutes.
• Remove 1.5 cups of the soup and blend in a food processor until the consistency is smooth or similar to applesauce. Take the blended soup and add it back to the normal soup and stir. (This is going to thicken up the soup and make it more creamy.)
• Note: this recipe could be used as a light taco mix. Add some rice and kidney beans to a soft tortilla and lightly drizzle this soup for more flavor! And you can’t go wrong with a squeeze of lemon or mustard. YUM!
