VEGAN SLOW-COOKER PINTO BEANS
I made these when the kids asked for Mexican food. They were delicious - served with Veggie Fajitas. I think this recipe would work well with almost any kind of beans.
Provided by Ex-Pat Mama
Categories Beans
Time 7h15m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Spray the slow-cooker with cooking spray. Rinse and sort the beans, add to the prepared slow-cooker.
- Add all the spices and the olive oil to the beans. Stir until every bean is coated with the spice mixture.
- Add the onion, tomato, garlic and cilantro to the beans. Mix thoroughly.
- Pour the water over all. Cook on high for 5-7 hours - stirring occasionally.
PINTO BEAN SOUP
A staple in our house when I was growing up in the south. Sometimes my mom would add a cup of macaroni.
Provided by MizzNezz
Categories Beans
Time 5h15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Rinse beans and sort for stones.
- Soak beans in enough water to cover overnight.
- Drain off water.
- In skillet, brown bacon.
- Add onion and celery, stir.
- Add spices.
- Add this mixture to drained beans.
- Pour enough water to reach within 3 inches of top of pot.
- Bring to a boil.
- Simmer for 4-5 hours, stirring occasionally.
- When soup is about ready to serve, use a potato masher to crush up some of the beans to make a thicker soup.
Nutrition Facts : Calories 65.5, Fat 2, SaturatedFat 0.7, Cholesterol 2.7, Sodium 330, Carbohydrate 9, Fiber 2.9, Sugar 0.7, Protein 3.2
PINTO BEAN SOUP
This pinto bean soup is deliciously thick and creamy! With just a few simple pantry staples, you can enjoy a bowl of this homemade soup in no time!
Provided by Liz Thomson
Categories Dinner
Time 35m
Number Of Ingredients 10
Steps:
- In a large saucepan, heat the olive oil over medium heat for 1 minute.
- Add the onion and stir to coat. Continue to cook over medium heat for 5 minutes, stirring occasionally.
- Add the garlic and cumin and continue to cook for 1 minute.
- Add the vegetable broth, tomatoes, and pinto beans and bring to a boil.
- Reduce to a simmer and continue to cook for 15 minutes.
- Using an immersion blender, blend the soup until you've reached your desired consistency. I like to leave it a little bit chunky. Alternatively, if you don't have an immersion blender you can transfer 3 cups of soup to a blender and blend until smooth. Be careful when transferring hot liquid and be sure to allow steam to escape from the blender.
- Add salt and lime juice, then divide into bowls.
- Top with jalapeño, tortilla chips, tomatoes, or other desired toppings.
Nutrition Facts : ServingSize 1 cup, Calories 193 calories, Sugar 3.3 g, Sodium 667.2 mg, Fat 2.4 g, SaturatedFat 0.4 g, TransFat 0 g, Carbohydrate 34.1 g, Fiber 10.7 g, Protein 9.9 g, Cholesterol 0 mg
PINTO BEAN SOUP
This Mexican-inspired pinto bean soup is creamy, hearty, nourishing, and absolutely packed with flavor! Combining pinto beans, fire-roasted tomatoes, veggies, broth, and Mexican seasonings leads to a soup that is ridiculously more-ish. Plus, this recipe can be made in just one pot, is gluten-free, dairy-free, vegetarian (vegan), high-protein, high-fiber, low-fat, and not to mention low-cost!
Provided by Michaela Vais
Time 45m
Number Of Ingredients 14
Steps:
- You can watch the video in the post for visual instructions.Heat oil in a large pot over medium/high heat. Add onion and sauté for about 4-5 minutes, stirring frequently.
- Stir in the roasted tomatoes, garlic, carrots, potato, and all spices. Cook for 1-2 minutes, until fragrant, then pour in the vegetable broth (I also added 2 bay leaves for flavor).
- Bring the soup to a boil and let it simmer with a lid for about 10-15 minutes. Add in the pinto beans and cook for a further 10 minutes or until the veggies are softened, stirring from time to time. Then turn off the heat.
- You can add more veggie broth or water if you notice that too much liquid evaporated.
- I poured about 50% of the soup into a different pot and used an immersion blender to blend it. You can also fill about half of the soup into a blender and blend it to the desired consistency.
- Then pour the blended soup back into the large pot and stir to combine. Taste it and add more salt/pepper/spices if needed. You can also add a little lime juice.
- Serve in bowls and garnish with fresh herbs. Enjoy!
Nutrition Facts : Calories 210 kcal, Carbohydrate 15 g, Protein 9 g, Fat 3 g, SaturatedFat 1 g, Fiber 9 g, Sugar 5 g, ServingSize 1 serving
CREAMY PINTO BEAN POTATO SOUP (VEGAN, GLUTEN FREE)
A creamy and healthy vegan pinto bean potato soup with spinach, carrots, potatoes, and more. This recipe provides a simple weeknight meal that is budget friendly ($1.60 per serving), weight loss friendly (also 21 day fix), contains 430 calories, and 18g protein.
Provided by Lisa
Categories Vegan Recipes
Time 30m
Number Of Ingredients 14
Steps:
- Wash everything and cut. Place everything except the spinach into a large pot and let simmer until the carrots and potatoes are soft.
- Instant pot: Stew - high - 5 minutes.
- Use a hand blender and press into to the soup 3-5 times. This will make it creamy, but still leaves mostly chunks.
- Then add the spinach and stir until the spinach is wilted.
- Add more spices as desired.
Nutrition Facts : Calories 430 calories, Carbohydrate 87 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 2.5 grams fat, Fiber 19.3 grams fiber, Protein 18.6 grams protein, ServingSize 2-3 cups
PINTO BEAN SOUP
Try this Mexican-inspired rich, creamy, nourishing, and flavorful pinto bean soup! When pinto beans, vegetables, broth, and Mexican seasonings are paired the upshot is an incredibly delicious soup. This is dairy-free, vegan, low fat, high fiber, boasts high-protein and health benefits. It is also affordable, making it attractive to dieters! Legumes such as chickpeas, black beans, kidney beans, and of course, pinto beans are essential ingredients of a Mexican vegetarian's cuisine. They are an excellent source of protein and enhance the texture of a wide variety of meals. However, the modest pinto bean isn't as 'popular' as others beans...
Provided by Michelle Blackwood, RN
Categories Soup
Time 32m
Number Of Ingredients 13
Steps:
- Heat oil in a pot over medium heat, add onion, and cook until soft, about 2 minutes.
- Stir in garlic, celery, bell pepper, cumin, paprika, oregano, and cook until fragrant.
- Add sweet potato, pinto beans, vegetable broth, corn and cook for 20 minutes or until the veggies are softened.
Nutrition Facts : Calories 141, Carbohydrate 16.6, Fat 5.5, Protein 7.3
VEGETARIAN BEAN AND BARLEY VEGETABLE SOUP
Steps:
- Gather the ingredients.
- In a large soup or stock pot, sauté the onions and garlic in the oil or vegan margarine for a minute or two.
- Then add the celery, carrots, and any other vegetables you are using for about 3 to 5 minutes.
- Next, add in the vegetable broth or water and all the other remaining ingredients and bring the mixture to a simmer. Once your soup is simmering, reduce the heat to medium-low and cover your pot.
- Allow your soup to simmer on the stove for at least thirty minutes and up to one hour, stirring occasionally, until the barley is soft and somewhat fluffy.
- Be sure to remove both of the bay leaves before serving your soup.
- Taste, and then add in more spices or a bit of optional salt and pepper to taste.
Nutrition Facts : Calories 103 kcal, Carbohydrate 15 g, Cholesterol 0 mg, Fiber 4 g, Protein 3 g, SaturatedFat 0 g, Sodium 128 mg, Sugar 2 g, Fat 4 g, ServingSize about 6 to 8 servings, UnsaturatedFat 0 g
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4.8/5 (33)Category Side Dish, Soup
- Wash your beans under running water till the water runs clear. Make sure that the water is at the room temperature. Clean the beans of any extra debris. Now soak the beans in a large bowl in about 4 cups of water (room temperature). The best is if you can soak them overnight. Minimum of 6 hours soaking is advised.
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- This is seriously easy, y'all! Add everything except the kale to your slow cooker and stir to combine. Go ahead and add the liquid from the tomatoes, too! Cook on high for 6-8 hours then switch to low for an additional 2-4 hours. (You can just leave it on high the whole time, but you might want to check the liquid level after about 8 hours). The soup is ready when the beans are soft enough to eat. If you want to check them quickly, scoop a few out with a spoon and blow of them. Tender, fully cooked beans will have skins that split.
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