Ingredientes para Potato Pinto Bean Soup
- 1 medium onion, chopped
- Shiitake Mushrooms
- Olive Oil
- 2 lbs Yukon Gold potatoes, peeled and cubed
- Vegetable Broth
- Pinto Beans
- 1/4 cup buttermilk
- 1 tablespoon cornstarch
- Fresh Basil
- Plain Yogurt
- Basil Sprig
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Como fazer Potato Pinto Bean Soup
- Heat olive oil in a large saucepan over medium heat. Add chopped onion and sliced mushrooms; cook until onion is softened and translucent, about 5-7 minutes.
- Add cubed potatoes and vegetable broth to the saucepan. Bring to a boil.
- Reduce heat to low, cover, and simmer for 20-25 minutes, or until potatoes are tender.
- Stir in the rinsed and drained pinto beans.
- In a small bowl, whisk together buttermilk and cornstarch until smooth.
- Gradually whisk the buttermilk mixture into the soup.
- Cook, stirring constantly, until the soup has thickened and is bubbly, about 2-3 minutes.
- Remove from heat and stir in 1 tablespoon of the snipped fresh basil (or dried basil).
- Ladle soup into bowls. Top each serving with a dollop of yogurt or sour cream, if desired. Garnish with extra fresh basil, if desired.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
23g
Fat
5g
Carbs
27g