Rich Hearty Pinto Bean Soup Recipe

Quick easy bean soup recipe, with coconut milk & mild curry spice

This pinto bean soup recipe can be varied in lots of equally tasty ways, by substituting different vegetables or beans. E.G. black eyed peas for pinto beans, butternut squash or potato for yam, green beans for cauliflower, fennel for celery.

Don't worry if you don't have curry spice or other ingredients for pinto bean soup. Just use what you have, and it'll still taste great. It's hard to go wrong with pinto beans!

4 - 6 servings: Serve with rice, tortillas, chapatis, muffins or scones.

Pinto Bean Soup Ingredients:

• 3 Tbsp olive oil
• 1 large yam
• 2 stalks celery
• 1/2 head of cauliflower
• 1/2 jalapeno pepper, seeded. If you don't have it, use a pinch of cayenne
• 2 thin slices raw ginger, peeled, or 1/2 tsp dried, if you don't have fresh
• 1 - 2 cloves garlic
• 1 tsp brown mustard seed
• 1 tsp ground cumin seed
• 1 tsp. ground coriander seed
• 1 tsp turmeric
• 1 tsp paprika
• 1/2 tsp gr fennel
• 1 tsp dry basil leaves
• 2/3 cups cocunut milk
• 2 cups cooked pinto beans (1 or 2 cans)
• 2 cups water or bean cooking liquid
• 1 bay leaf
• 1/2 cinnamon stick
• Optional: 1 vegan veggie cube
• 1 Tbsp soy sauce
• Salt and pepper to taste
• 1/4 cup chopped fresh parsley leaves

Directions:

1. Combine pinto beans, water, coconut milk, bay leaf, cinnamon stick, and veggie cube. Heat on low
2. Heat oil on low in a large sauté pan
3. Mince the fresh jalapeno, ginger, and garlic
4. Peel and cut the yam in 1 inch dice
5. Wash and thinly slice the celery
6. Remove stem and leaves from 1/2 head of cauliflower, cut in bite sized pieces and set aside
7. Add all the veggies except cauliflower to the oil, plus the mustard seeds
8. Turn the heat up a bit, and sauté for about ten minutes
9. Add the cauliflower and the remaining spices, and stir fry another few minutes
10. Add the beans with liquid, then cover and simmer on low until veggies are tender, and soup has thickened, about 20 minutes, stirring several times
11. Chop the parsley and add with salt, pepper and soy sauce to taste