Zesty Pinto Bean Soup
"DH and I aim to get more bang for our nutritional buck at mealtime. We recently learned that pinto beans and salmon boost the messenger RNA that keeps our cells programmed correctly. I am not a scientist by any stretch of the imagination ... all I know is that this filling soup is tasty, tasty, tasty! I hope you enjoy!"
- Ready In:
- 20mins
- Ingredients:
- 7
- Serves:
-
4-6
ingredients
- 2 tablespoons extra virgin olive oil
- 3 tablespoons garlic, minced
- 1⁄2 teaspoon red pepper flakes (more or less to taste)
- 1 tablespoon fresh rosemary (or 1 tsp dried rosemary)
- 3 (15 ounce) cans pinto beans, drained and rinsed
- 3 cups chicken broth (or vegetable broth)
- 1 (6 ounce) packet pink salmon
directions
- Put olive oil, garlic and red pepper flakes in soup pot on low.
- While those are heating, drain and rinse pinto beans (a colander is helpful here).
- Combine rosemary with oil, garlic and red pepper, stir to combine.
- Add pinto beans to pot, stir to combine.
- Add the chicken broth to the pot, raise heat so that mixture comes to a boil; then reduce heat to low and simmer for about 20 minutes.
- While soup simmers, empty salmon into a small bowl and crumble into tiny pieces.
- When soup is done simmering, use an immersion blender to thoroughly blend soup. Then add salmon to creamed soup. Stir to combine.
- We enjoy this soup served with veggie Ritz crackers. Yum!
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RECIPE SUBMITTED BY
Glori-B
United States
I'm happy when I don't rub people the wrong way -- I'm a licensed massage therapist! Twenty years ago, at a cross-road in my life, I had a good sit-down talk with me and decided that my two passions in life were people, and helping them feel better ... and cooking. Just five days after that, a tiny ad in the local paper announced that Massage School started on Monday; so on that Monday in Sept. 1990 a new chapter started in my life. It was like learning a foreign language. Do you know where your olecranon process is? I met Mr. Wonderful in February of 1992 and we married 82 days later. (Who? Me impulsive??) He's still my Mr. Wonderful. In regards to cooking, he's my strongest supporter ... and toughest critic. When we first met, it was Mr. Meat and Potatoes meets Little Miss Vegetarian. In an effort to learn how to live together, we developed this plan: Thursdays became experimental food day. I would cook something that neither one of us had ever had before (so there would be no emotional attachment for either of us) and we would critique it. The deal was that if either of us found that meal gag-worthy, we would eat at McDonald's. I am happy to report, we have not darkened their door yet! Out of those experiments came our most favorite recipes. Ours is a blended family and between us we have three sons: an architect in CA, a computer programmer in FL and an Emergency Room MD in TX. We are blessed with three lovely daughters-in-law [the architect just married an interior decorator! A blessing on their heads, Mazel Tov, Mazel Tov!!] and three very hug-able grandchildren (18 y/o boy, 13 y/o girl and 11 y/o girl.) We are both very active in our congregation. If you like, check us out at http://www.kolhamashiach.org. We teach as well as other avenues of ministry (think: sanitation and maintenance!) ... Fun around here includes ministering ;) at the local department stores; cooking; and discussing Torah. It's not unusual to find half a dozen people around our dining room table in a good natured but animated discussion! Of course there's food ... for body and soul!
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