Creamy Pinto Soup
"This great soup can be on the table in less than 30 minutes.It's so easy, and I've made it so many times, that I memorized the recipe! Serve with lots of whole-wheat bread for dipping, mmm."
photo by Andi Longmeadow Farm
- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
4-5
ingredients
- 2⁄3 cup chopped onion
- 3 -4 garlic cloves, minced
- 1 medium jalapeno pepper, chopped (size depending on how hot you like it)
- 3 cups cooked pinto beans
- 2 cups sodium-free vegetable broth or 2 cups bean stock
- 1 1⁄2 cups fresh tomatoes, chopped or 1 1/2 cups use canned tomatoes
- 1 1⁄2 teaspoons cumin
- 3⁄4 teaspoon oregano
- 1⁄4 - 1⁄2 teaspoon salt (optional)
directions
- Soften the onions, garlic and pepper in water for 5-10 minutes. Prepare other ingredients.
- Add remaining ingredients except salt and bring to a boil. Reduce heat to a simmer and cook, mostly covered, 10-15 minutes.
- In 2 batches, puree the soup in a food processor until creamy(haven't tried the blender, though that would probably work too). Add salt to taste, if desired.
- Return to pot and keep over low heat until ready to serve.
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Reviews
-
Excellent! Used a couple sprinkles of habanero instead of the jalapenos, and 1 small can of Italian style tomato paste instead of fresh/canned tomatoes. I didn't blend it, but I boiled it down to a thick consistency and ate with corn tortillas. -
I feel like singing to the top of my lungs! Yipppeeee~ a very soothing warm soup with just a *hint* of a kick from the donkey down the road. The cumin really brings out all the other flavors; while staying in the background just enough to let you know it's there. Perfect-O with the pinto beans, although I expect with black beans it would have the same basic effect. I love all things really *hot* so I added extra Jalapeno's to my soup only. And the taste~well you *MUST* try this for yourself, and you'll see what I mean. Perhaps some Rotel tomatoes with green chilies would be great too, if you didn't have any tomatoes. Absolutely great, White Rose Child, we will make this often during the winter. -
This soup is delicious! Plus it's easy and quick to make. -
I'm in love! We recently bought 25# of dry pinto beans and have been looking for recipes to use them in! This is it! This was so good!! We topped it off with some cheddar and a dolop of plain yogurt. Delicious!!! -
Very good soup!! Subtle but satisfying flavour. Even better the next day. I doubled the recipe first time around and loved the left overs! Thanks , I'll be making it again.
see 5 more reviews
Tweaks
-
Excellent! Used a couple sprinkles of habanero instead of the jalapenos, and 1 small can of Italian style tomato paste instead of fresh/canned tomatoes. I didn't blend it, but I boiled it down to a thick consistency and ate with corn tortillas.
RECIPE SUBMITTED BY
A teenager who loves to cook- weird or what? But yes, it's one of my passions! To me cooking is like an art form- there's always something new and exciting to try, and there are constantly more ideas running around in my head than I know what to do with.
Now, to update this page- a little task I haven't done in about two years!! Much remains the same as when I joined what seems like "forever ago": I'm a vegan with many passions: music, yoga, volunteer work, healthy/tasty food (the healthy vs. the tasty seem to run in cycles, haha) - and perhaps most of all, I love the written world. My dearest happy moments are when I am reading, writing, and feeling inspired. I'm in my first year studying at Mount Allison university for a B.A., major in English.
However, since this is RecipeZaar, I must note that I'm equally obsessive about food!! Six years have passed since I was twelve and sort-of accidentally converted my family to veganism. Yes, even dad and little bro now greedily dig into their tofu shepherd pie and soy ice cream (well, clearly, one AFTER the other). I'm always on the lookout for foods that will please, and maybe even be healthy for, all of us! Now that I'm in uni and living with my aunt, uncle and cousin in New Brunswick, I still try to help with the cooking a bit. My sweetie cousin, Bilious Pigeon here on Zaar, is a terrific kitchen buddy. We share a penchant for fine coffee. Thankfully, my family here has turned mostly to the vegan side and that makes university life sooo much easier!
My posted recipes, those I haven't invented, might come from Vegnews magazine, another website, one of our awesome vegan cookbooks, or friends- but it's virtually guaranteed that I've modified them at least in some way, and if from a book or show, I always acknowledge the original source. After all, I'd want someone to do the same for me.
Since returning to the public education system after eight years of homeschooling, I don't have quite as much time in the kitchen as I used to. But I don't let that stifle my creativity! One of my favorite activities is in the summer when I get together with another cousin ~Harriet~, who's also here on Zaar, and we cook as much as we want. Good times!
One more thing about me. I'm a Zaar game addict. And proud of it, and I'd advise anyone to join who would like more reviews on their own recipes, not to mention spending time with fun people and trying recipes they might not find otherwise. Please Zmail me with any questions or just to chat.
Hope you enjoy, and are inspired by, my ideas!
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