![]() If you make this pinto bean soup, or if you have any questions, let me know! Leave a comment, send me a message, or rate it. Here are a few of our favorite staples, they make fabulous family weeknight meals and they’re a great source of protein: But if you add whole-grains that require longer cooking time (e.g. Note: if you add extra veggies or grains, adjust the broth and the cooking time accordingly. ![]() Cheese: if you don’t keep it vegan, serve with freshly grated parmesan cheese, it gets only better!.And if you go for whole-grain, you’ll get all the amino acids you need. Grains: short-cut pasta or rice will turn this pinto bean soup into a full meal.Leafy greens: add baby spinach or baby kale in the last 1-2 minutes of the cooking time.Veggies: more carrots, celery, or a peeled and diced potato make this soup filling and more hearty. ![]() Here are a few delicious add-ins that you might love: You’re more than welcome to make this versatile pinto bean soup more filling. Salt & peper: add salt and pepper to taste and make sure the flavor pop! Add more veggies or grains! And if cayenne pepper or chili powder are your thing, add some to taste. Spices: smoked paprika adds that warm smoky flavor without being overpowering, don’t skip it. You might use only oregano or Italian herb seasoning instead of this mix. ![]() Herbs: for convenience, I used a mix dried herbs that work beautifully with the beans and the tomato broth. But you can substitute 1/3 cup of tomato puree for tomato paste if needed.īroth: I use low-sodium vegetable broth to bring flavor without adding too much sodium, but any regular vegetable broth or even chicken broth works, just make sure you adjust the seasoning at the end. Tomato paste: always keep a tube of tomato paste in the fridge: it’s rich, concentrated and full of umami flavor. This is the base for most of my soup recipes. Soffritto: the dish starts with this flavor base, basically a mix of diced carrots, celery, and onion saute’ in olive oil until translucent. I used canned beans for convenience, but you’re welcome to use budget-friendly dried beans (see notes in the recipe card). Recipe notes & tips Pinto bean soup ingredientsīeans: I used 2 cans of pinto beans, but cranberry beans, kidney beans, or cannellini beans work fine too. Serve with a drizzle of extra virgin olive oil and crusty bread!.Return the blended soup to the pot, toss to combine, adjust the seasoning.I use and love this blender, but an immersion blender will be ok too. Turn the heat off, let it cool slightly, and blend 1 cup of soup (this is an optional step, but it takes the texture to the next level!).Bring to the boil and cook for 20-25 minutes.Add beans, broth, tomato paste, bay leaf.Stir and cook for 1 minute to enhance all the flavors.Saute’ onion, carrot and celery in olive oil for about 5 minutes.Herbs (oregano, rosemary, sage, bay leaf).Vegetables (onion, carrot, celery, garlic).Once you’ll try this pinto bean soup, you’ll be making it again and again! List of the ingredients It freezes well, and it’s gluten-free, inexpensive and makes a wonderful vegetarian family meal when you serve it with crusty bread or rice on the side. And the beans will break and melt into this deliciousness!ĭouble the ingredient to make a big batch. Then you add extra flavor to the soup broth with little touches like smoked paprika, dried herbs and some tomato paste which thickens the broth nicely as well as driving home the tomato flavour. The recipe starts with a solid base: onion, carrot, celery, and garlic saute’ in olive oil. They’re also one of the planet’s most sustainable protein sources.Īnd if you’ve decided that beans are for dinner tonight, this pinto bean soup will hit the spot! They’re healthy, economical, versatile and so delicious, great for a variety of meatless meals. From the best white bean soup to this rich bean stew and Italian pasta with beans, I would eat beans everyday. If you love beans, you and I will probably be friends.
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