Tomato Pinto Bean Soup tnt

[Guest guest]

lovely soup. I have been sick the last few days and my granddaughter helped

make this for me, I ate it all in 2 days, and I feel better.

Granny

 

Tomato Pinto Bean Soup

 

2 corn tortillas

1 fresh poblano chile, roasted for smoky flavor

2 15 1/2 ounce cans pinto beans, rinsed

2 teaspoons olive oil

1 medium onion, chopped

2 garlic cloves, minced

3 cups vegetable broth

1 14 1/2 ounce can diced tomatoes, preferably fire-roasted, not drained

1 teaspoon ground cumin

1/3 cup sour cream, for garnish

2 tablespoons coarsely chopped fresh cilantro, for garnish

2 limes, cut into wedges, for garnish

 

Heat oven to 425 degrees.

Stack tortillas and cut crosswise into thirds, then rotate a quarter-turn

and cut into 1 /4 inch-wide strips. Scatter in a baking pan. Toast until

browned and crisp, stirring once, about 10 minutes.

 

Meanwhile, if using a fresh poblano, roast it over a gas burner or

grill, turning often with tongs, until the skin is blackened, about 10

minutes. Place in a bowl, cover with plastic wrap and let steam for 5

minutes to loosen skin. Scrape off the charred skin; core and remove seeds

and inner membrane. Discard. Cut the poblano into 1 /2 inch pieces.

 

Mash 1 cup of beans in a small bowl with a fork.

 

Heat oil in a soup pot or Dutch oven over medium heat. Add onion and cook,

stirring often, until softened, 3 to 4 minutes. Add garlic and cook,

stirring, until fragrant, 30 seconds to 1 minute. Add broth, tomatoes,

cumin, diced poblano, mashed and whole beans to the pot. Bring just to a

boil. Reduce heat to low and simmer, uncovered for 10 minutes.

 

To serve, ladle soup into bowls and garnish with a dollop of sour cream, a

sprinkling of cilantro, toasted tortilla strips and a lime wedge.

Serves 6.

 

 

--

Never be afraid to try something new.

Remember amateurs built the ark. Professionals built the Titanic.