Creamy Pinto Bean Soup

This was a second soup from SketchyChef on a Soup LIVE this week

Creamy Pinto Bean Soup

INGREDIENTS

UNITS: US

• 2⁄3
cup chopped onion 


• 3 -4 
garlic cloves, minced 
1 
medium jalapeno pepper, chopped (size depending on how hot you like it)

• 
3 
cups cooked pinto beans 


• 2 
cups sodium-free vegetable broth or

• 2 cups bean stock 


• 1 1⁄2
cups fresh tomatoes, chopped or 1 1/2 cups use canned tomatoes

• 
1 1⁄2
teaspoons cumin

• * 1/2 packet sazon ( optional )

• 
1/2 teaspoon salt (optional)

DIRECTIONS

1. Sauté the onions, garlic and pepper until soft . Prepare other ingredients.

2. Add remaining ingredients except salt and bring to a boil. Reduce heat to a simmer and cook, mostly covered, 10-15 minutes.

3. In 2 batches, puree the soup in a food processor , blender or with an immersion blender until creamy .

4. Add salt to taste, if desired.

5. Return to pot and keep over low heat until ready to serve.

6. Optional: Garnish with Cilantro, Crema & Queso Fresco.

Serve with tortillas or Tortilla Chips