Potato and Pinto soup
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Potato and Pinto soup calories by ingredient
Introduction
This is a yummy soup that is really satisfying. This is a yummy soup that is really satisfying.Number of Servings: 6
Ingredients
-
2 large Baking Potatoes, peeled and diced
1 Onion, diced
3 cups Vegetable Broth
3 15-oz cans Pinto Beans, drained and rinsed.
1 tsp Cumin
1 tsp Garlic Powder
1/2 tsp Cayenne Pepper
1 tsp Ground Mustard
Salt and Pepper to taste
1 cup 1% Milk
3 oz Smoked Gouda Cheese, Shredded
Directions
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.