This soup is from one of my favorite restaurants in the Hill Country, just outside Austin. If you’re ever in the neighborhood, you must stop by The Peach Tree Tea Room in Fredericksburg. It’s delightful!
This pinto bean soup is simple. Just a few ingredients. It’s healthy.
It’s hearty ~ full of flavor but it’s completely fat free. Of course, I sprinkle cheese on it … but then, I’ve confessed my fondness for cheese.
Peach Tree Inn Pinto Bean Soup
4 c. pinto beans * 1/2 c. cilantro, chopped (I use more bc I adore it) * 2 T jalapenos * 1 c. carrots, sliced * 1 c. onion, chopped * 1 T. garlic, chopped * 1 T. comino * 12 c. chicken broth (or use vegetable broth if desired) * 1 t. salt
Combine all ingredients in a large stock pot. Cover and cook 3 -4 hours on low heat until beans are very soft. (You can do this in a crockpot over night if desired). When the beans are done, let cool then puree in food processor (or blender). Place beans back in pot and thin with more broth to desired consistency. Taste for salt. Reheat. Serve with Cotija cheese and/or Pico de Gallo.
The soup is fabulous with crunched up corn chips and great for dipping with warm tortillas.
It’s just an all around healthy, delicious soup. And it makes your house smell like home when you’re making it. :)