18 Feb

Pinto bean and vegetable soup



Some months ago I wrote a post about the “almost magic” beans and some readers asked me how to incorporate more beans in their diets. I have written several posts in which I incorporated these amazing little guys, but I had never made a bean soup, even though I kept stumbling upon bean soup recipe after bean soup recipe.

That’s why when I saw that Susan of The Well-Seasoned Cook was having a food event that featured legumes I decided to prepare a pinto bean (still my favorite bean) and vegetable soup. This dish was very easy to make. I usually buy 2 or 3 boned chicken breasts at the market that I boil with vegetables to make chicken broth. I then shred the meat for quesadillas, sopes, tostadas, or any other recipe that calls for shredded chicken.

I also cook a huge batch of beans every three weeks or so and store them in small containers in the freezer. So all I had to do to prepare this soup was combine some chicken broth (this batch had carrots, chayotes, celery, onions and potatoes) and some cooked beans in a pot and boil it with a couple of epazote leaves for 10 minutes. I then served it with avocado and homemade queso fresco and voila! I had a nutritious and delicious lunch.

Have you discovered the magic of these delicious legumes?

¬°Buen provecho!

I am sending this post to the following events. Please click on the badges to learn more about them: