PINTO BEAN SOUP (VEGETARIAN)
Steps:
- 1. Pick over the beans carefully and remove any foreign particles. Put the beans in a strainer and rinse under cold running water. Put the beans, bay leaf, oregano, and cumin in a large saucepan with water to cover by about 2 inches. Bring to a boil over medium high heat, then reduce heat to medium-low, cover and cook until the beans are tender and the liquid thickens, 1 1/2 to 2 hours. Do not let the beans boil dry. Check the water level during cooking and add hot water, when needed, about 1/4 cup at a time. There should always be about 1/2 inch of water above the level of the beans. 2. Meanwhile, heat the oil over medium heat in a medium skillet and cook the onion, stirring, until it browns, about 5 minutes. Add the garlic, tomatoes, and ground chili. Cook, stirring, until the tomato juices evaporate, 2 to 3 minutes. When the beans are tender, add the onion mixture to the beans. Add salt, and continue cooking for about 20 minutes to blend flavors. Remove the bay leaf, and serve hot.
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Luke Liam
[email protected]I love this soup! It's so easy to make and it's always a crowd-pleaser. I usually make a big batch and freeze some for later. It's the perfect meal to have on hand for a busy weeknight.
the end
[email protected]This soup was delicious and easy to make! I made a few substitutions based on what I had on hand, and it still turned out great. I used vegetable broth instead of water, and added a teaspoon of cumin and a pinch of cayenne pepper. I also used a can o
Onik Das
[email protected]This pinto bean soup was a hit with my family! I followed the recipe exactly and it turned out perfectly. The soup was flavorful and hearty, and the beans were cooked perfectly. I will definitely be making this again.