Wednesday, January 9, 2013

Pinto Bean Soup


5  cups cooked pinto beans
2  14-ounce vegetable broth
1  large onion, chopped
3  cloves garlic, crushed
1  teaspoon ground cumin
1 teaspoon or more green or red chili powder
1  14-1/2-ounce canfire-roasted diced tomatoes, undrained
Juice from 1/2 medium size lime

Cook onion in ghee until transparent.  Add cumin, garlic and chili powder.  Cook for a few seconds, then add fire-roasted tomatoes, beans and broth.  Cook until heated through.  Add lime juice and serve.

No comments:

Post a Comment