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- 1 cup dried pinto beans
- 1 (15.5 ounce) can tomatoes, drained
- 1 (15.5 ounce) can carrots, drained
- 1 medium onion, chopped
- 1 (15 ounce) can fat-free beef or chicken broth
- 1 teaspoon black pepper
1.In a large pot, soak beans using quick soak
3.In a medium pot, mix beans, tomato, carrots, onion, and broth. An option is to sauté onions in a pan with a teaspoon of oil over medium heat and then add to broth.
4.Over medium-high heat, cover and bring to a boil.
5.Reduce heat and cook for approximately 60 minutes. Add black pepper. Optional: Cool uncovered 20 minutes. Puree half of soup in blender, and mix with remaining soup.
- Beans, Pinto Dry by the US Department of Agriculture, public domain government resource—original source of recipe