Tex-mex pinto soup
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| ½ | cup | Onion; chopped |
| 1 | tablespoon | Garlic; minced |
| 1 | large | Jalapeno; (optional), minced |
| ½ | teaspoon | Ground cumin |
| 5 | cups | Water |
| 1 | 7 oz pkg Fantastic Foods Instant Refried | |
| ; Beans | ||
| Salt to taste; ( 1 to 1 1/ 2 tsp) | ||
| 1 | 15 oz can corn kernels; drained | |
| ¼ | cup | Minced fresh cilantro |
Directions
Heat oil in a large saucepan. Saute onions, garlic, jalapeno, and cumin for 1 minute, stirring frequently. Add water and bring to a boil. Whisk in the bean flakes (use a whisk or they will lump up) and salt to taste. Cover, reduce heat, and simmer for 5 minutes. Stir in the corn and cook, uncovered, until heated through, about 1-2 minutes. Stir in cilantro just before serving.
Recipe by: Adapted from Lorna Sass' Short Cut Vegetarian Converted by MM_Buster v2.0l.