Creamy Pinto Soup

• 2/3 cup chopped onion
• 3 -4 garlic cloves, minced
• 1 medium jalapeno pepper, chopped (size depending on how hot you like it)
• 3 cups cooked pinto beans
• 2 cups sodium-free vegetable broth or 2 cups bean stock
• 1 1/2 cups fresh tomatoes, chopped or 1 1/2 cups use canned tomatoes
• 1 1/2 teaspoons cumin
• 3/4 teaspoon oregano
• 1/4 - 1/2 teaspoon salt (optional)

1. Soften the onions, garlic and pepper in water for 5-10 minutes. Prepare other ingredients.
2. Add remaining ingredients except salt and bring to a boil. Reduce heat to a simmer and cook, mostly covered, 10-15 minutes.
3. In 2 batches, puree the soup in a food processor until creamy(haven't tried the blender, though that would probably work too). Add salt to taste, if desired.
4. Return to pot and keep over low heat until ready to serve.

onion, garlic, jalapeno pepper, pinto beans, vegetable broth, fresh tomatoes, cumin, oregano, salt

Taken from www.food.com/recipe/creamy-pinto-soup-203093 (may not work)