1. Heat oil or margarine in a large saucepan. 2. Add tomato, onion and green chilies or Tabasco and fry until browned. 3. In a blender, liquefy the pinto beans in the reserve liquid. 4. Add bean puree to sauteed vegetables along with enough additional water to thin soup to your desired consistency. 5. Season to taste with salt or bouillon powder and cilantro. 6. Cook for 15-20 minutes over low heat to blend flavors. 7. Garnish with grated cheese, croutons or crispy tortilla strips. 8. SERVING SUGGESTION: serve with quesadillas or grilled cheese sandwiches. ---------------------------------------------------------------------------
Nutrition
Ingredients
