Hot Peppered Pinto Soup with Garlic

Ingredients

• 0.1 teaspoon pepper black
• 16 ounce pinto beans drained canned
• 1 tablespoon chili powder 
• 3  garlic cloves minced
• 0.3 cup bell pepper green chopped
• 0.5 teaspoon ground cumin 
• 0.3 teaspoon ground pepper red
• 0.3 teaspoon hot sauce 
• 2 tablespoons juice of lime fresh
• 10.5 ounce low-salt chicken broth canned
• 0.3 cup onion chopped
• 0.5 teaspoon oregano dried
• 0.1 teaspoon salt 

Equipment

• food processor
• frying pan
• sauce pan
• blender

Directions

1. Coat a medium saucepan with cooking spray, and place over medium-high heat until hot.
2. Add onion, bell pepper, and garlic; saut 3 minutes.
3. Add chili powder and next 8 ingredients (chili powder through broth); bring to a boil. Stir in half of beans; cover, reduce heat, and simmer 10 minutes.
4. Place soup in a food processor or blender, and process until smooth. Return to pan; stir in remaining beans. Cook until thoroughly heated.