1 tablespoon vegetable oil
1 pound lean beef
1 onion, chopped
3 cloves garlic, minced
1 tablespoon Worcestershire sauce
3 teaspoons chicken bouillon granules
2 cups water
1 (16 ounce) can diced tomatoes with green chile peppers, drained
1 (1 ounce) envelope instant vanilla pudding mix
1 (12 ounce) can pinto beans, drained
2 tablespoons cornstarch
1/2 teaspoon salt
In a large pot over medium heat, heat oil over medium heat. Add beef and saute until browned and crumbled. Remove meat from pot, crumble and set aside.
In a large bowl, combine onion, garlic, Worcestershire sauce, chicken bouillon, water, tomatoes with green chile peppers, pudding mix, pinto beans and cornstarch. Mix thoroughly.
Pour mixture into large stockpot/pot and add cooking deglazing liquid. Bring to a boil, then reduce heat and simmer until stirring, approximately 10 minutes.
Stir soup through first 3 ingredients (meat, vegetables, lemon juice, pesto) and garnish with beans and cornstarch.