Pinto Bean Soup

This soup can be made with vegetable stock to make it a vegetarian dish.  The nice thing about this recipe is that it makes a fairly small amount and it freezes well.

  1 Cup Dry Pinto Beans   + water to soak                                2 Tsp cumin

  1 Head Roasted Garlic                                                           4 Cup Chicken Stock

  1.5 Cup Roma Tomatoes, Diced                                              3 1/2 Cup Water

  2 Tsp Dried Basil                                                                   4 Ounce Diced Chilies

  1 Tsp Hot Hungarian Paprika                                                  6 Ounce Baby Spinach

  1 1/2 Tbl chili powder                                                            

Cover the pinto beans with water and soak over night.  The next morning: Drain and rinse the pinto beans and add them to the bowl of a slow cooker. To the beans, add the garlic, tomatoes, oregano, paprika, chili powder, cumin, broth, water and chilies.  Cook on low 6 hours. Once the time has passed, turn the cooker to warm, season to taste with salt and pepper and stir in the spinach.  Let sit until spinach has wilted.  Serve with tortilla strips.