PINTO BEAN SOUP

INGREDIENTS:

• 2 cp pinto beans
• 8 cp water
• 1 large onion chopped
• 2 cp chicken broth
• 2 T oil
• 1 cp chopped onion
• 1 T minced garlic
• 1 t cumin powder
• 3 T red wine vinegar
• salt

DIRECTIONS Rinse and sort beans. Bring water to boil, add beans and onion. Simmer covered until tender 2 hrs. Heat chicken broth in another pot. Puree beans in batches and add to chicken broth. Heat oil in fry pan and sauté onion, garlic and cumin. Put a little soup in blender and add onion mixture and puree. Add to soup. If soup is too thick, add more broth. Add vinegar and salt to taste. Serve with fried tortilla pieces, minced jalapeno chiles, minced cilantro, and sour cream