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Patty Mastracco
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Spicy Pinto Bean Soup

Prep time: 10 minutes
Cook time: about 1 hour

2 tablespoons butter
1 large onion, peeled and chopped
2 carrots, peeled and diced
2 ribs celery, diced
3 (15-oz.) cans pinto beans
6 cups chicken broth
1 (4-oz.) can diced green chiles
1 (16-oz.) jar chipotle or tomato salsa
2 to 3 teaspoons Mexican seasoning blend
Salt to taste
Sour cream, shredded Cheddar cheese, sliced green onions, tri color tortilla strips
or crushed tortilla chips (optional toppings)
Melt butter in a large saucepan over medium heat. Add onion and cook for 5 minutes. Add carrots and celery and cook for 5 minutes more. Add remaining ingredients except toppings to pot and bring to a boil. Reduce heat and simmer, covered, for 45 minutes. Season with salt. If you prefer a thicker soup, use a stick blender or potato masher to lightly break up some of the beans. Ladle into bowls and serve with toppings. Makes 8 servings.

 
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