Bean Soup with Banana Nut Muffins

Enjoy a simple and delicious vegetarian bean soup. You'll want to make extra of these mouth-watering banana nut muffins.

From kitchen to table in 45 minutes.

can pinto beans, drained and rinsed
tomato
onion
red bell pepper
celery
garlic, minced
tomato sauce
water
salsa
Worcestershire sauce
pepper
cumin
cilantro
dill weed

Banana Nut Muffins
Ingredient list for Banana Nut Muffins opens in a new window

Directions

1. Drain and rinse pinto beans and place in a saucepan.
   
2. Dice tomato, onion, red bell pepper, celery
   and garlic. Add to beans.
   
3. Add tomato sauce, water, and seasonings. Heat to boiling.
   
4. Cover and reduce heat to low.
   
5. Preheat oven to 350. Spray muffin tins with non-stick cooking spray.
   
6. Beat egg, sugar and olive oil together. Add banana and mash into egg mixture.
   
7. Dump flour on top and sprinkle baking
   powder, cinnamon, nutmeg and cloves over flour.
   
8. With a fork, blend baking powder and spices into flour, slowly mixing dry ingredients into
   egg and banana mixture underneath.
   
9. Add milk and stir briskly to form a soft batter.
   
10. Fold in walnuts.
    
11. Use a 1/3 measuring cup to fill muffin tins.
    
12. Sprinkle tops of muffins with cinnamon sugar.
    
13. Place in hot oven. Set timer for 30 minutes.
    
14. Soup will be ready to eat when muffins are done.