Beefy Pinto Beans and Cilantro Soup
2 cans Pinto Beans, rinsed and drained
2 Tblsps Olive Oil, divided
1 lb Ground Beef (I use organic)
1 tsp Season All (No MSG) seasoning
1 Onion, chopped
3 Garlic Cloves, minced
2 tsps Oregano
1 Tblsp Cumin
1 Tblsp Cilantro
2 cans Beef Broth (Low Sodium)
2 Tblsps Tomato Paste
1 can Diced Tomatoes (I use organic)
Heat 1 Tblsp of the Olive Oil in a large heavy soup pot. Add Ground Beef and Season All, then sauté until beef is well browned. Remove Beef to a bowl and set aside, drain, if needed.
Add remaining Olive Oil to pot, add Onion, Garlic, Oregano, Cumin and Cilantro and sauté for about 5 minutes, or until Onions are starting to brown.
Add one can of the Beef Broth slowly to pan to release the cooked on bits of Beef and Seasonings. Add Beef and remaining Beef Broth, Beans, Tomato Paste and Tomatoes. Bring to a slow boil, reduce heat, cover and simmer for about 30-45 minutes.
Garnish: Freshly sliced Green Onions, fresh chopped Cilantro or fresh squeezed Lime Juice.