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Pinto Bean Soup With Mint & Pine Nuts

Pinto Bean Soup With Mint & Pine Nuts recipe image
This hearty pinto bean soup offers a delightful twist on traditional comfort food by incorporating fresh mint and crunchy pine nuts. The base is rich and creamy, achieved by blending half of the cooked beans into the broth, creating a velvety texture without heavy cream. Sun-dried New Mexican red chile adds a subtle, smoky warmth, while fresh herbs bring a vibrant finish. It is a perfect dish for chilly evenings, offering substantial warmth and nutrition.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 219.6
Dietary: Gluten-free, Vegan, Vegetarian
Description
This hearty pinto bean soup offers a delightful twist on traditional comfort food by incorporating fresh mint and crunchy pine nuts. The base is rich and creamy, achieved by blending half of the cooked beans into the broth, creating a velvety texture without heavy cream. Sun-dried New Mexican red chile adds a subtle, smoky warmth, while fresh herbs bring a vibrant finish. It is a perfect dish for chilly evenings, offering substantial warmth and nutrition.
Ingredients
  • 2 cup Pinto or Anasazi beans
  • 1 tablespoon Sunflower or light olive oil
  • 1 small Onion; finely minced
  • 1 teaspoon New Mexican red chile
  • 10 cup Water
Directions
  1. 1
    Soak the beans overnight in plenty of water.
  2. 2
    Drain the soaked beans.
  3. 3
    Transfer the beans to a large soup pot and cover with fresh water.
  4. 4
    Bring to a boil for 5 minutes, then drain and rinse the beans.
  5. 5
    Warm the oil in the soup pot over medium heat.
  6. 6
    Add the minced onion and red chile, cooking briefly until fragrant.
  7. 7
    Return the beans to the pot and add 10 cups of water.
  8. 8
    Bring the soup to a boil.
  9. 9
    Reduce heat and simmer until the beans are tender, about 45 minutes for new beans or longer for older beans.
  10. 10
    Season with salt to taste and continue cooking until beans are completely soft.
  11. 11
    Ladle half of the beans and cooking liquid into a blender.
  12. 12
    Puree until smooth.
  13. 13
    Return the puree to the pot.
  14. 14
    Reheat the soup gently.
  15. 15
    Finely chop the toasted pine nuts.
  16. 16
    Stir in chopped cilantro, parsley, and most of the chives, reserving some chives for garnish.
  17. 17
    Ladle the soup into bowls.
  18. 18
    Garnish with reserved chives and chopped pine nuts.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 219.6kcal
% Daily Value *
Total Fat 4.6g8%
Saturated Fat 0.6g3%
Cholesterol 0.0mg0%
Sodium 7.0mg1%
Total Carbohydrate 36.0g12%
Dietary Fiber 11.2g45%
Sugars 3.5g
Protein 11.1g23%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: pinto beans, bean soup, mint, pine nuts, creamy soup, vegan soup, comfort food, new mexican chile, herb soup, healthy dinner, meal prep, warm soup, vegetarian, blended soup, autumn recipe, winter comfort, easy soup, protein rich, fiber rich, garnish
Read it online: https://www.chefs-mate.com/recipe/pinto-bean-soup-with-mint-pine-nuts-2/