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Pinto Bean Soup

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Submitted by LaurieDawn

YIELD

10 servings

PREP

10 min

COOK

1 hrs

READY

7 hrs

Ingredients

2 473
CUPS ML PINTO BEANS
1 15
TABLESPOON ML SUNFLOWER OIL
1 5
TEASPOON ML RED CHILI PEPPERS
1 1
X X SALT *
2 3E+1
TABLESPOONS ML CILANTRO
chopped
2 3E+1
TABLESPOONS ML CHIVES
minced
2 3E+1
TABLESPOONS ML PINE NUTS
soaked overnight
1 1
SMALL SMALL ONIONS
finely minced
10 2.4
CUPS L WATER
2 3E+1
TABLESPOONS ML PARSLEY LEAVES
chopped
4 4
EACH EACH SCALLIONS, SPRING OR GREEN ONIONS
finely sliced, toasted in a dry pan

Directions

Soak the beans overnight, drain.

Transfer to a large soup pot, cover the beans with fresh water.

Bring to a boil for 5 minutes, then drain and rinse them.

Warm the oil in the soup pot, add the onion and chile and briefly cook together.

Next add the beans, 10 cups of water and bring to a boil.

Simmer until beans are tender, about 45 minutes for new beans, longer for older beans.

Season to taste with salt, then continue cooking until they are completely soft.

Purée half the beans and cooking liquid at a time in the blender until smooth.

Return the purée to the pot. Add the cream and reheat.

Chop toasted pine nuts finely. Stirin the chopped herbs, reserving some of the chives.

Ladle the soup into bowls and garnish with the remaining chives and the pine nuts.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 326g (11.5 oz)
Amount per Serving
Calories 99 50% from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 9mg 3%
Sodium 162mg 7%
Total Carbohydrate 3g 3%
Dietary Fiber 3g 10%
Sugars g
Protein 7g
Vitamin A 5% Vitamin C 6%
Calcium 6% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Good source of fiber, Low Carb
 
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