New Mexican Pinto Bean Soup

From Great Vegetarian Cooking Under Pressure

Cookbook

Author(s): Lorna J Sass

Page 42

Reviews

1 reviews, average rating 5.0 / 5

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snoopy

14 years ago

★ ★ ★ ★ ★ 5/5

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I haven't made this in a while, but it used to be in my regular lunch soup rotation. There's no reason for it to have been dropped; it's a great main dish soup. I usually substitute jarred roasted red peppers for the red pepper (slice them up and add at the end after cooking) to make it a completely pantry soup (assuming you have frozen corn on hand as well).

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