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      Title: Creamy Pinto Soup
 Categories: Soups, Beans, Chilies, Dairy
      Yield: 5 Cups
 
      3 c  Cooked pinto beans
           - (canned is fine)
      2 tb Olive oil
    1/2 c  Onions; chopped
  2 1/2 c  Chicken broth
    1/2 c  Tomato sauce
      1 ts Salt
    1/4 ts Ground black pepper
      1 ts Chilli spice *
    1/4 ts Ground cumin
    1/3 c  Heavy cream
 
  * McCormicks or Mexene is fine
  
  Serve this hearty soup with Jalapeño Cornbread to make a real
  Texas-style meal.
  
  Put the pintos into a blender or food processor. Sauté the onions
  in the oil just until clear. Add the onions to the beans, and pulse
  a few times. Gradually add all remaining ingredients, except cream,
  pulsing until well blended.
  
  Transfer mixture to a saucepan. Heat slowly for 15 minutes, but do
  not boil. Stir in the cream, and serve.
  
  Note: If using canned pinto beans, drain them first.
  
  Recipe FROM: Texas Cooking Online's Weekly E-mail
  
  Formatted by: Dave Drum; 05 January 2008
  
  Uncle Dirty Dave's Archives
 
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