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!

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  • Looks delicious. I’ve never thought to make a big batch ahead and store them in the freezer. Good idea!

  • Brilliant idea freezing precooked beans. I would use them so much more if I did this!

  • Beautiful soup. I like the idea of freezing the beans. Thanks.

  • There’s a Basque restaurant in Bakersfield, California called Wool Growers. They bring you a variety of starter dishes including vegetable soup, pink beans and salsa which you can mix together in your bowl. I loved the idea so much that I started making chicken soup (like you with carrots, chayote, potatoes, celery and onions) and adding a spoonfuls of peruvian beans to it and salsa. My Mom would sometimes have chopped avocado, onions, cilantro and salsa that we could add to our soup as desired along with warm corn tortilas rolled up tight. I’ll have to try queso fresco. It looks quite appealing. Thanks for sharing all your wonderful food photos and recipes.

  • Magic, indeed! You conjured up this quick and delightful soup with *fresh* epazote (shall track it down) and *homemade* queso fresco – I’m not sure what impresses me more. : )

    Thanks so much, Ben, for participating in MLLA8! (Great tip to freeze those beans, too.)

  • Soups are so great to make in huge batches. The epazota is a nice touch. It’s not so easy to find!

  • Sounds very good, how about some enfrijoladas too!!!!!!!!!!!!

  • Wow you really know your prep! Wish I were as organised as you are :). The soup looks delicious: love beans and carrots together. Thanks for sharing it with the Original Recipes Round-Up!

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