Zesty Pinto Bean Soup

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 tablespoons extra virgin olive oil
• 3 tablespoons garlic, minced
• 1/2 teaspoon red pepper flakes (more or less to taste)
• 1 tablespoon fresh rosemary (or 1 tsp dried rosemary)
• 3 (15 ounce) cans pinto beans, drained and rinsed
• 3 cups chicken broth (or vegetable broth)
• 1 (6 ounce) packet pink salmon

Recipe

• 1 put olive oil, garlic and red pepper flakes in soup pot on low.
• 2 while those are heating, drain and rinse pinto beans (a colander is helpful here).
• 3 combine rosemary with oil, garlic and red pepper, stir to combine.
• 4 add pinto beans to pot, stir to combine.
• 5 add the chicken broth to the pot, raise heat so that mixture comes to a boil; then reduce heat to low and simmer for about 20 minutes.
• 6 while soup simmers, empty salmon into a small bowl and crumble into tiny pieces.
• 7 when soup is done simmering, use an immersion blender to thoroughly blend soup. then add salmon to creamed soup. stir to combine.
• 8 we enjoy this soup served with veggie ritz crackers. yum!