This hearty pinto bean soup offers a unique twist on traditional Mediterranean flavors with the addition of fresh mint and toasted pine nuts. The base is rich and creamy, achieved by blending half the beans, while the other half remain whole for texture. Aromatic onions and New Mexican red chile provide depth, while fresh herbs like cilantro, parsley, and chives add brightness. Perfect for cold evenings, this vegan-friendly dish is comforting, nutritious, and easy to prepare. It&# 226;ÂÂs an excellent choice for meal prep, as the flavors deepen after a night in the fridge.
Pinto Bean Soup W/ Mint & Pine Nuts
Description
This hearty pinto bean soup offers a unique twist on traditional Mediterranean flavors with the addition of fresh mint and toasted pine nuts. The base is rich and creamy, achieved by blending half the beans, while the other half remain whole for texture. Aromatic onions and New Mexican red chile provide depth, while fresh herbs like cilantro, parsley, and chives add brightness. Perfect for cold evenings, this vegan-friendly dish is comforting, nutritious, and easy to prepare. It&# 226;ÂÂs an excellent choice for meal prep, as the flavors deepen after a night in the fridge.Ingredients
Directions
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Soak the beans overnight in plenty of water.
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Drain the soaked beans and transfer them to a large soup pot.
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Cover the beans with fresh water, bring to a boil for 5 minutes, then drain and rinse.
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Warm 1 tablespoon of sunflower or light olive oil in the soup pot over medium heat.
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Add 1 finely minced small onion and 1 teaspoon New Mexican red chile; cook briefly until fragrant.
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Add the drained beans and 10 cups of water to the pot; bring to a boil.
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Reduce heat and simmer until the beans are tender, about 45 minutes for new beans or longer for older ones.
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Season with salt to taste and continue cooking until the beans are completely soft.
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Carefully remove half of the beans and some cooking liquid; puree in a blender until smooth.
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Return the pureed mixture to the pot and stir well.
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Add 1 cup half-and-half (or coconut milk for vegan option) and reheat gently without boiling.
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Toast 2 tablespoons of pine nuts in a dry pan until golden, then chop them finely.
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Stir in 2 tablespoons chopped cilantro, 2 tablespoons chopped parsley, and 2 tablespoons minced chives (or 4 finely sliced scallions), reserving some chives for garnish.
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Ladle the soup into bowls and garnish with the reserved chives and chopped toasted pine nuts.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 171.6kcal
- % Daily Value *
- Total Fat 0.8g2%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 6.0mg1%
- Total Carbohydrate 32.4g11%
- Dietary Fiber 10.8g44%
- Sugars 1.2g
- Protein 10.8g22%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For a fully vegan version, substitute the half-and-half with full-fat coconut milk or cashew cream.
Older beans may require additional cooking time; check for tenderness before blending.
Toast pine nuts just before serving to maintain their crunch and flavor.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove.
You can use dried beans soaked overnight or canned beans (rinsed) for a quicker version, adjusting cook time accordingly.
