Next, add the smoked paprika, cumin, oregano and red chilli flakes.Īdd the chopped tomatoes, pinto beans, sweetcorn and vegetable stock and stir to combine. Stir in the garlic and continue to cook for another minute until fragrant. Heat the olive oil in a large, heavy-bottomed pot and saute the red onions, carrot and bell pepper for 10 minutes over medium heat, stirring frequently. Vegetable stock - You can use homemade veggie stock or your favourite shop-bought version for this Mexican bean soup. The equivalent of a 400 g (14-oz) can of pinto beans is approximately 125 g (4.5 oz or ¾ cup) dried beans. You'll need to simmer the soup for an extra 30 minutes or until the beans are soft. Rinse and drain the beans and use them in this recipe.Cover the bowl and allow them to soak overnight.Place the beans in a bowl and cover them with cold water.If you want to use dried pinto beans that you cook from scratch: Pinto beans - I use canned pinto beans for this soup because it's quite convenient, and I always have a couple of cans in the pantry. You can also use peeled tomatoes that you crush by hand. To give the soup a bit of a kick, you can add a finely chopped green chilli.Ĭhopped tomatoes - A can of chopped tomatoes is all you need here. Spices - I use a mix of smoked paprika, ground cumin, dried oregano and chilli flakes, but you can adjust them to suit your taste. Garlic - Fresh garlic is always best in soups such as this. Red onions - I love red onion in Mexican-style dishes, but you can use any other type you want.Ĭarrot, celery and bell pepper - Make sure you dice the veggies into similar bits so they cook evenly. Keep in mind that veggies won't be as flavourful as they are when you saute them in oil. If you don't want to cook with oil, you can use a bit of veggie stock or even water. Olive oil - You only need a bit of extra virgin olive oil to saute the veggies in. You can make it as creamy as you want, too - I like it quite chunky, but you can easily blend half or all of the soup if you want yours on the creamier side. ![]() This vegan pinto bean soup ticks all the boxes on my "perfect soup" checklist - it's delicious, quick and easy to make and super nutritious.īesides being delicious, this is also a very healthy bean soup with Mexican-inspired flavours that's comfort food at its best. Double points if it has beans, so it keeps me full for longer. ![]() You can make it with just a couple of pantry staples for a delicious weeknight meal that's also super good for you.Ī steaming bowl of soup is all I want to see on my table on a cold day. This easy pinto bean soup is hearty, nutritious and ready in just over half an hour.
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