Pinto Bean Soup

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This robust and satisfying pinto bean soup recipe is packed full of nourishing vegetables and beans, seasoned with vibrant Mexican-style spicing. Full of flavour and with a creamy texture from the beans, you would never realise that it is vegan-friendly and light in calories.

Servings:

Author: Helen Best-Shaw

Prep Time5

Cook Time25

Ingredients

2 onions
2 carrots
2 sticks celery
2 bell peppers
2 cloves garlic
400g can pinto beans
a glug olive oil
1 tsp smoked paprika
1 tsp ground cumin
1 tsp dried oregano
400g can chopped tomatoes
1 stock cube, vegetable or chicken - made up with 300 ml water
1 tbsp tomato puree
1 tbsp chilli sauce
black pepper and salt to taste

Instructions

Trim, peel and chop the vegetables into similar sized pieces. Chope the garlic finely. Rinse and drain the beans.
2 onions, 2 carrots, 2 sticks celery, 2 cloves garlic, 2 bell peppers, 400g can pinto beans
Add the olive oil to a heavy, lidded pot. Fry the onion, carrot, celery and peppers for five minutes, stirring as you cook.
a glug olive oil
Add the garlic and spices to the pot and continue to cook for a minute or two longer.
1 tsp smoked paprika, 1 tsp ground cumin, 1 tsp dried oregano
Add the drained and rinsed beans, tomatoes, tomato puree and chilli sauce. Half fill the tomato can with water and swirl, before adding this too, along with the stock. Add a little more liquid if needed so everything is just covered.
400g can chopped tomatoes, 1 stock cube, vegetable or chicken, 1 tbsp tomato puree, 1 tbsp chilli sauce
Bring to a simmer, turn right down and put the lid on. After 20 minutes, the vegetables will be soft and the broth full of flavour.
Use a slotted spoon to scoop out some of the vegetables and beans, and set aside.
Take the pot off the heat and blend the soup.When you are happy with the consistency of the soup, add the vegetables and beans back to the pot.
Check and adjust the seasoning to taste, and serve.
black pepper and salt to taste

Notes

Storage

Fridge – Cool, cover and store for up to three days.

Freezer – Once cold, the soup can be packed into sealable containers and stored for three months. Defrost.

Reheat in the microwave in a Pyrex jug for easy lifting and pouring (I prefer not to reheat in plastic), or in a pan on the stove. Read more about how to freeze soup for extra hints and tips.

Hints and tips

Try to cut the vegetables (apart from the garlic) into pieces of about the same size for best results.

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.