Pinto Bean Chili Soup
|Water||2 1⁄4 Cup (36 tbs)|
|Chopped onion||1 Cup (16 tbs)|
|Pinto beans||3 1⁄2 Cup (56 tbs), drained and rinsed (Home Cooked Or Canned)|
|Tomatoes with juice||3 1⁄2 Cup (56 tbs) (Chopped Fresh Or Low Sodium Canned)|
|Chili powder||1 Tablespoon|
|Tomato puree/Low sodium tomato paste||3⁄4 Cup (12 tbs)|
|Ground cumin||1 Teaspoon|
Heat 1/4 cup of the water in a large soup pot over medium heat.
Add the onion.
Cook and stir the onion over medium heat for 5 minutes or until tender.
Add more liquid during this process if necessary.
Place the beans in a blender or food processor and process for 30 seconds.
Place the tomatoes in the blender or food processor and process for 30 seconds.
Add the remaining 2 cups of water, beans and tomatoes, tomato puree or tomato paste, chili powder, and ground cumin to the onions in the saucepan.
Bring to a boil, reduce heat, and simmer for 30 minutes.