Usually once a week I try to do a “bean” type dinner to help us save on our pastured meat budget.
I have large batches of pinto, black, and white beans always sprouted, cooked, and frozen flat in bags in my freezer.
This makes these kind of meals SO quick, in addition to nourishing, because the beans are sprouted. When beans are sprouted they have more of the bean’s nutrients available and they are much more digestible (ie – they won’t make you gassy!). See THIS post for pinto bean sprouting instructions – it is super simple. If you “aren’t there yet”…please still make this soup and use a quality organic canned pinto bean 😉
This soup is SO quick to put together, and you will be so surprised at how flavorful it is – almost like a tortilla soup!
Bonus? CHEAP! I love beans!
a simple real food recipe :: quick pinto bean soup
Author: Renee - www.theSIMPLEmoms.com
Ingredients
- 1 medium onion, chopped
- 3 large cloves garlic, minced
- 1 quart chicken stock
- 3 cups cooked organic pinto beans (Beans preferably sprouted for best nourishment. Could do 2 cans drained organic pintos.)
- 1 cup organic salsa of choice (Watch ingredients!)
- ½ tsp taco seasoning (If not using homemade, watch those ingredients!)
- Sea salt/pepper to taste
- Whole sour cream, sliced avocado, or shredded raw cheese to garnish if desired
Instructions
- Saute the onions in 3-4 TB friendly fat of choice (butter, coconut oil, lard) with a few pinches of sea salt for about 7 minutes over medium heat to soften and sweeten.
- Add the garlic and cook for a minute.
- Add the stock, beans, salsa, and seasoning, and bring to a low simmer for about 7 minutes.
- Ladle out half the soup and puree it with an immersion blender or in a regular blender until smooth, and add back into the soup. You could puree the entire soup if you do not wish for whole beans in your soup.
- Garnish as desired.
Kitchen Tips:
- Freezes up GREAT. Batch it up and send it off to school with the littles, or off to work with the hubs! Just pack it up nice and warm in a good thermos!
- This amount fed my family of 4 for dinner with sour cream and avocados and then the girls and I for lunch the next day.
- HERE is my taco season recipe – cheap, easy, delicious, and MSG free!
- You must treat yourself to an immersion blender
if you don’t have one yet! I don’t know what I would do without mine! I use it weekly!
- Add some frozen corn or some jalapenos to change it up!
YOUR TURN!
Do you have a bean night in your house typically? Let me know how the family likes the soup!
