NO.9 Pinto Bean Soup(international soup)

9. Pinto Bean Soup

Ingredients:
4 cups cooked pinto beans covered with water

3 tablespoons olive oil
1 onion diced
1 cup diced carrots
1 cup diced celery
1 jalapeno diced fine
1/2 pound of ham diced fine
2 tablespoons chopped cilantro
dried oregano
chili powder

1 cup milk
2 tablespoons melted butter or oil
2 tablespoons all purpose flour
1/2 pound grated cheddar cheese

2 corn or flour tortillas cut into strips
oil to fry

Method:
Either buy precooked pinto beans or make your own. Usually 1 1/2 to 2 cups of dry beans yield about 4 cups cooked beans.

Wash the beans and soak over night. Drain and cover with fresh, lightly salted water. Simmer for about 3 hours. Keep adding water if necessary, taking care not to let the water level go below the beans.

Sauté the vegetables in the oil until they are tender. Add them, the herbs and spices to the beans. Simmer for 1/2 hour more. In a separate sauce pan melt the butter and add the flour while stirring. Gradually add the milk as you stir. Cook the cream sauce over low heat until it bubbles. Combine the grated cheese with the sauce and stir until melted. Add the cheese sauce to the bean soup while mixing. Cook over low heat another 1/2 hour. If the soup is to thick add more water. Salt and/or pepper to your own taste.
Garnish with fried or baked tortilla strips

Yield 8 cups