This vibrant pinto bean soup offers a comforting yet sophisticated dining experience. The base of tender pinto or Anasazi beans is simmered with aromatic onions and chiles until soft, then partially blended to create a naturally creamy consistency without heavy dairy overload. Fresh mint, parsley, and chives provide a burst of herbal freshness that cuts through the earthiness of the beans. Topped with toasted pine nuts, this dish adds a delightful crunch and nutty depth. Perfect for a cozy weeknight dinner or a light lunch, it is entirely vegetarian and rich in fiber. The combination of warm spices and cool herbs makes it a unique twist on traditional bean soups, appealing to those who enjoy complex, layered flavors in a simple bowl.
Pinto Bean Soup With Mint & Pine Nuts
Description
This vibrant pinto bean soup offers a comforting yet sophisticated dining experience. The base of tender pinto or Anasazi beans is simmered with aromatic onions and chiles until soft, then partially blended to create a naturally creamy consistency without heavy dairy overload. Fresh mint, parsley, and chives provide a burst of herbal freshness that cuts through the earthiness of the beans. Topped with toasted pine nuts, this dish adds a delightful crunch and nutty depth. Perfect for a cozy weeknight dinner or a light lunch, it is entirely vegetarian and rich in fiber. The combination of warm spices and cool herbs makes it a unique twist on traditional bean soups, appealing to those who enjoy complex, layered flavors in a simple bowl.Ingredients
Directions
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Soak the beans in plenty of cold water overnight.
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Drain the soaked beans and transfer them to a large soup pot. Cover with fresh water and bring to a boil.
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Boil the beans for 5 minutes, then drain and rinse them thoroughly.
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In the same large soup pot, warm the oil over medium heat. Add the minced onion and red chile (if using) and saut briefly until the onion is softened.
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Add the drained beans and 10 cups of fresh water to the pot. Bring the mixture to a boil.
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Reduce the heat to low and simmer until the beans are tender. This takes about 45 minutes for new beans, but may take longer for older beans.
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Once tender, 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 and puree them in a blender until smooth.
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Return the pureed mixture to the pot with the remaining whole beans.
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Stir in the half and half and gently reheat the soup. Do not boil vigorously after adding the cream.
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While the soup heats, toast the pine nuts in a dry pan over medium heat until golden and fragrant. Chop them finely.
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Stir in the chopped mint, parsley, and half of the chopped chives.
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Ladle the hot soup into bowls. Garnish with the remaining chives and the 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.
