Vegan Pinto Bean Soup Recipe

Vegan Pinto Bean Soup Loving It Vegan

WEBJun 4, 2020 · Instructions. The night before you want to make this soup, place a cup of pinto beans in a bowl and pour over cold water. Cover …

Rating: 5/5(15)
1. The night before you want to make this soup, place a cup of pinto beans in a bowl and pour over cold water. Cover and leave them to soak overnight. Then rinse and drain before using in this recipe.
2. Add olive oil to a pot with chopped onions, crushed garlic and dried rosemary and sauté until softened.
3. Now add in water, pinto beans, chopped potatoes, chopped carrots and chopped tomato. Bring to the boil and then cover the pot, reduce heat and leave to simmer for around an hour until the beans and veggies are soft and cooked.
4. Use an immersion blender to blend the soup directly in the pot. If you don't have an immersion blender, then allow to cool for a few minutes before transferring in stages to your blender jug, blend it and then once it's all blended return it to the pot.

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Pinto Bean Soup with Chilli and Lime The Pesky Vegan

WEBApr 20, 2021 · Season with salt and pepper and cook for 6-8 minutes, stirring now and then until the veg has started to soften (1). Once the …

1. Heat the oil in a large saucepan on medium heat and add the onion and carrot. Season with salt and pepper and cook for 6-8 minutes, stirring now and then until the veg has started to soften.
2. Once the veg is soft, stir in the garlic, chilli, and potatoes and cook for another 2-3 minutes.
3. After a few minutes, add the cumin, smoked paprika, and sage. Stir well and cook for another minute.
4. Next, add the tomatoes, pinto beans, vegan stock, bay leaves, and nutritional yeast. Add a little water to the empty tomato can and swirl around before adding to the pan. Mix well, bring to a gentle simmer, then reduce the heat and cook on a low heat for around 15 minutes or until the potatoes have softened.

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Vegan Pinto Bean Soup Recipe • Veggie Society

WEBMar 5, 2018 · Rinse and soak the beans in water for 6 hours or overnight. 3 cups pinto beans. Preheat a large heavy bottom dutch oven over …

1. Add the soaked and rinsed pinto beans to a large heavy bottom stock pot together with the carrots, onion, garlic cloves, bay leaves and thyme + kombu if using. Cover with 8 cups of filtered water and bring to a rapid boil ( the beans should be covered by 2-3 inches of liquid). Turn the flame down to low and cover with a tight lid.
2. Simmer for 45 minutes stirring a couple of times, then add the Mexican seasonings, oregano, sweet and smoked paprika. Cover and simmer for another 30 minutes or so until the beans have softened and have a creamy texture.
3. About 5 minutes before the soup is done remember to season to taste with smoked sea salt and black pepper. Remove from heat and discard the bay leaves and thyme sprigs. (Optional: discard the garlic cloves and onion If they haven’t disintegrated by this point.)
4. Serve with sliced avocado, a good squeeze of lime and spicy chili.

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