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Creamy Pinto Bean and Tomato Soup

4 to 6 Servings
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According to Mexican food authority Diana Kennedy, there are two types of sopa Tarasca, or Tarascan soup, from the state of Michoacán in central Mexico. One is tortilla-based, the other a bean puree. The latter inspired this satisfying pantry-centric soup that can be on the table in under 45 minutes. Fire-roasted tomatoes add a subtle smokiness and the lime juice stirred in at the end adds brightness. Finish the smooth, velvety soup with a garnish or two to add contrasting colors, flavors and textures; see below for suggestions.

Ingredients

  • ½

    medium white OR yellow onion, halved

  • 3

    medium garlic cloves, smashed and peeled

Directions

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