Of all the beans, I think pinto are my favorite..they have a great earthy flavor and are easy to cook.
Just prepare and cook the beans according to THE GREAT GRANNY Diet, please don't use canned cooked beans they are loaded with sodium & preservatives
This soup can be fixed in all kinds of ways.
Serves 4
2 cups cooked pinto beans
1tbsp neutral oil
2 cups chopped onion
1 cup chopped celery
2 cloves garlic smashed and minced
2 cups chopped carrots
1 bay leaf
1 cup chopped zucchini
1 cup chopped, peeled potatoes
4 cups vegetable stock
2 tsp ground cumin
1 cup canned chopped tomatoes and their juice
2 tsp any dried herb of choice
1 tsp salt
1/4 tsp black pepper
1 cup chopped bell peppers ( optional)
1/2 cup grated cheese ( your choice)
1/2 cup minced parsley or cilantro
In a heavy bottomed pan, cook the base veggies (as in TGGD).
Add the stock, zucchini, bay leaf, cumin, potato,cooked beans, and garlic and cook for 30 mins on high simmer, removing and scum.
Add the tomatoes, herbs, and bell peppers and cook for a further 15 mins, again removing and scum.
Check seasonings and top with grated cheese & chopped fresh herb, serve in warmed bowls
variations:
mash the beans slightly before adding to the soup, this makes a lovely thicker soup;
add vegetables that are in season, locally, winter squashes, green beans, yucca & etc.
Add other spices of choice, chipotle, chili powder, &etc.
Serve with warm tortilla chips or potato chips and lemon-lime wedges
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