Pinto Bean SoupSubmitted by: **MOJOMOMMA**
IntroductionA great cold weather Sunday afternoon soup. A great cold weather Sunday afternoon soup.
1 lb pinto beans, dry
1 large onion, roughly chopped
1 26oz jar salsa
1 Tbsp balsamic vinegar
3 tsp Better Than Bouillon beef base
Water to cook beans
In a dutch oven, cover the beans with water by at least 3 inches. Add the chopped onion and bring to a boil over medium high heat.
Reduce heat to medium and continue to cook beans until nearly tender, approximately 2-3 hours. Check water level occasionally, adding more hot water as needed to maintain approx 1 inch of water over the beans.
Add the salsa, vinegar, and beef base, stirring to combine. Reduce heat to low, cook for about 30 minutes to let flavors combine.
Enjoy with corn bread and a salad.
Makes about 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user **MOJOMOMMA**.