Potato and Pinto soup
- Number of Servings: 6
Ingredients
2 large Baking Potatoes, peeled and diced1 Onion, diced3 cups Vegetable Broth3 15-oz cans Pinto Beans, drained and rinsed.1 tsp Cumin1 tsp Garlic Powder1/2 tsp Cayenne Pepper1 tsp Ground MustardSalt and Pepper to taste1 cup 1% Milk3 oz Smoked Gouda Cheese, Shredded
1. Place the potatoes and onion in a large saucepan and add 2 cups of the broth. Bring to a boil over high heat. Cover and reduce the heat to medium, simmering until the potatoes are tender (about 10 minutes).
2. Puree the potatoes, onions and broth in batches in a blender or food processor. Return to the saucepan.
3. Add the pinto beans, cumin, garlic powder, cayenne pepper, ground mustard, salt and pepper.
4. Stir in the milk and simmer on medium-low until heated through.
5. Remove from heat and add the gouda chees, stirring until melted.
Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user SHELBEY74.
2. Puree the potatoes, onions and broth in batches in a blender or food processor. Return to the saucepan.
3. Add the pinto beans, cumin, garlic powder, cayenne pepper, ground mustard, salt and pepper.
4. Stir in the milk and simmer on medium-low until heated through.
5. Remove from heat and add the gouda chees, stirring until melted.
Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user SHELBEY74.
Nutritional Info Amount Per Serving
- Calories: 405.0
- Total Fat: 4.7 g
- Cholesterol: 18.2 mg
- Sodium: 1,392.9 mg
- Total Carbs: 66.2 g
- Dietary Fiber: 15.4 g
- Protein: 19.9 g
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