Pinto Bean Soup
Course:
Dinner
Ingredients
- 1 tablespoon Olive Oil
- 1 Onion (diced)
- Salt
- 1 Carrot (diced)
- 1 Celery (diced)
- 2 cloves Garlic
- 11⁄2 teaspoon Paprika
- 1 teaspoon Cumin
- 1 teaspoon Dried Oregano
- 1 teaspoon Sage
- 1 teaspoon Rosemary
- Black Pepper
- 1⁄8 teaspoons Cayenne Pepper
- 40 grams Tomato Puree
- 2 tin (400g) Pinto Beans (drained)
- 360 millilitres Vegetable Stock
- 1 Bay Leaf
Notes
Dried beans: use about 240g dried beans to make two 400g tins. Make sure you soak them overnight (about 8 hours) in cold water, then cook them until they are tender but firm. When the beans are cooked and drained, you can proceed as per recipe.
Steps
- Warm the olive oil in a large pot or Dutch oven over medium heat.
- Once the oil shimmers, add the onion with a bit of salt and cook for 5 minutes.
- Then add the diced carrot and celery, and cook for 5 minutes.
- Add the garlic, the spices and the herbs. Stir to enhance all the flavours for about 1 minute.
- Add the tomato paste and fry for ~2 minutes.
- Add the beans, the stock, and the the bay leaf. Raise the heat and bring to the boil.
- Then reduce to maintain a gentle simmer, cover the pot, and cook for 20-25 minutes. Stir occasionally.
- Turn the heat off and let it cool slightly.
- Then transfer approximately 1 cup of the soup to a stand blender and whizz until smooth. Return the blended soup to the pot, toss to combine it well with the rest of the soup.
- Taste to adjust the seasoning to your liking.
- Divide into 4 bowls and serve with a drizzle of extra virgin olive oil, fresh parsley or cilantro. Delicious, with crusty bread, corn bread, focaccia or tortilla chips. Enjoy.