Creamy Vegetable Soup

CategoryCuisineCooking MethodDietary Preference,
Yields3 Servings


 1 10.5-oz. can vegetable soup
 1 15-oz. can pinto beans, drained and rinsed
 Instant potato flakes
 Salt and black pepper, to taste

1. Pour the soup into a medium pot over medium-low heat. Fill the empty soup can with water and set aside.
2. Add the pinto beans, followed by the can of water, to a blender and blend on high speed until smooth.
3. Pour the blended beans into the pot and stir.
4. Stir in potato flakes one teaspoon at a time until soup reaches desired thickness. Season with salt and black pepper. Heat through until ready to serve.