LOCATION: Recipes >> Vegetarian >> Potato Pinto
|
 |
|
Potato Pinto
|
|
|
|
Potato-Pinto Bean Soup
1 medium onion, chopped (1/2 cup)
1 cup sliced shitake or button mushrooms
2 teaspoons olive oil or cooking oil
2 to 3 large potatoes, thinly sliced
2 14-1/2 oz cans vegetable broth
15 oz can pinto beans, rinsed and drained
1/2 cup buttermilk
1 tablespoon cornstarch
1 tablespoon snipped fresh basil
1/4 cup yogurt or sour cream (optional)
In a large saucepan cook the onion and mushrooms in hot oil till
onion is tender but not brown. Add the potatoes and broth. Bring
to a boil; reduce heat. Cover and simmer about 30 minutes or till
potatoes are tender. Stir in beans.
In a small bowl stir together the buttermilk (or just some water)
and cornstarch; stir into potato mixture. Cook and stir till
thickened and bubbly. Cook and stir for 2 minutes more. Stir in
1 tablespoon snipped basil.
To serve, ladle soup into individual bowls. Dollop each serving
with yogurt or sour cream (optional). If desiered, garnish with
fresh basil. Makes 4 servings.
|
|
|
|
|
|
|
|
Recipe Reviews:
How does this recipe taste?
Average Ratings:
| Taste: (n/a) |
Ease of Prep: (n/a) |
Appearance: (n/a) |
Write an ON-LINE REVIEW and share your thoughts with others.
|
|
