Smoky Pinto Bean And Potato Soup Food

PRESSURE COOKER SMOKY HAM HOCK & PINTO BEAN SOUP

Steps:

• Clean pinto beans with cold running tap water. Place all ingredients (smoked ham hock, onion, garlic cloves, cumin powder, dried oregano, ground black pepper, bay leaves, pinto beans, and unsalted chicken stock) into your pressure cooker.
• Lock the pressure cooker's lid in place and pressure cook at High Pressure for 50 minutes. Turn off the heat and do a full Natural Release (roughly 20 minutes).
• Season with kosher salt
• Garnish with cilantro and minced tomatoes.
• Clean pinto beans with cold running tap water. Place smoked ham hock, onion, garlic cloves, cumin powder, dried oregano, ground black pepper, bay leaves, 1 cup of pinto beans, and 3 cups of chicken stock into your pressure cooker.
• Lock the pressure cooker's lid in place and pressure cook at High Pressure for 10 minutes. Turn off the heat and do a Full Natural Release (roughly 15 minutes).
• Open the lid carefully and pour in the rest of the pinto beans (1 cup) and 2 cups of water.
• Lock the pressure cooker's lid in place and pressure cook at High Pressure for 25 minutes. Turn off the heat and do a Full Natural Release (roughly 20 minutes).
• Season with kosher salt
• Garnish with cilantro and minced tomatoes.

SMOKY TOMATO AND WHITE BEAN SOUP

Steps:

• In a large skillet, heat the olive oil or water (for oil-free cooking) over medium heat. Sauté the onion and celery for about 10 minutes, until they are starting to go golden brown. If you are using water to sauté, you will need to add a little more water every few minutes to prevent the onion and celery from sticking.
• Add the garlic, smoked paprika and cumin and continue to cook for another 2 minutes, stirring constantly. Then add all the other ingredients. Stir well to combine, allow to come to a simmer and cook for another 20 minutes. Add a little water to adjust the consistency to your liking, check the seasoning and adjust to taste; then serve. I like the soup chunky, but you can use an immersion blender right in the pan to make it smoother and creamier, if you want to.

POTATO PINTO BEAN SOUP

Steps:

• In a large saucepan cook the onion and mushrooms in hot oil till onion is tender but not brown.
• Add the potatoes and broth- Bring to a boil; reduce heat.
• Cover and simmer about 30 minutes or till potatoes are tender; stir in beans.
• In a small bowl stir together the buttermilk and cornstarch; stir into potato mixture.
• Cook and stir till thickened and bubbly.
• Cook and stir for 2 minutes more.
• Stir in 1 tablespoon snipped basil.
• To serve, ladle soup into individual bowls and dollop each serving with yogurt or sour cream.
• If desired, garnish with fresh basil.

SMOKY PINTO BEAN AND POTATO SOUP

Steps:

• Combine all ingredients in medium sized slow cooker.
• Cook on high 3 1/2 - 5 hours or on low 8-10 hours.

PINTO BEAN SOUP WITH CHILLI AND LIME

Steps:

• Heat the oil in a large saucepan on medium heat and add the onion and carrot. Season with salt and pepper and cook for 6-8 minutes, stirring now and then until the veg has started to soften.
• Once the veg is soft, stir in the garlic, chilli, and potatoes and cook for another 2-3 minutes.
• After a few minutes, add the cumin, smoked paprika, and sage. Stir well and cook for another minute.
• Next, add the tomatoes, pinto beans, vegan stock, bay leaves, and nutritional yeast. Add a little water to the empty tomato can and swirl around before adding to the pan. Mix well, bring to a gentle simmer, then reduce the heat and cook on a low heat for around 15 minutes or until the potatoes have softened.
• Once the potatoes are soft, stir in the lime zest and juice. Start with the juice of half a lime and work up from there to suit your taste.
• Turn off the heat, remove the bay leaves, and blitz using a hand blender. Do this as much or as little as you want to get the desired consistency. You could also transfer to a larger, more powerful blender, or simply mash the soup with a potato masher.
• Adjust the seasoning and serve with fresh lime wedges (see post above for more serving suggestions).

CREAMY PINTO BEAN POTATO SOUP (VEGAN, GLUTEN FREE)

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.

SMOKY PINTO BEANS

Steps:

• Cover beans with cold water by 2 inches in a bowl; refrigerate 8 hours.
• Drain beans; transfer to a small stockpot. Add onion, garlic, avocado leaves, epazote, and cilantro; cover with cold water by 2 inches. Bring to a boil; add 1 tablespoon salt. Reduce heat to medium-low; simmer, adding water as needed to cover beans, until beans are tender and liquid is soupy, 2 to 2 1/2 hours. Discard avocado leaves. Season with salt and pepper. Garnish with onion, tomatoes, and cheese. Serve with lime wedges.

SMOKY NAVY BEAN SOUP

Steps:

• Coat the bottom of a large pot with the oil and place it over medium heat.
• When the oil is hot, add the onion, carrots, and celery. Sweat the veggies, stirring them frequently, until they begin to soften, about 5 minutes.
• Stir in the garlic, paprika, and cumin. Sauté everything for about 1 minute, stirring constantly, until the mixture becomes very fragrant.
• Stir in the broth, beans, and potato. Raise the heat and bring the liquid to a boil.
• Lower the the heat and allow the soup to simmer, uncovered, for about 30 minutes*, stirring occasionally, until the beans and potato are very soft. You can add a bit of extra broth or water if the soup becomes too thick while simmering.
• Remove the pot from heat and stir in the vinegar. Season the soup with salt and pepper to taste.
• Ladle into bowls and serve.

SMOKY BUTTER BEAN SOUP WITH TOMATO AND SPINACH

Steps:

• Heat the oil in a large saucepan on medium heat and add the onion and carrot. Season with salt and pepper and cook for 6-8 minutes, stirring now and then until the veg has started to soften.
• Once the veg starts to soften, add the chopped garlic and cook for another 2 minutes.
• After a couple of minutes, add the tomato puree, smoked paprika, thyme, and sage. Stir well and cook for another minute.
• Next, add the tinned tomatoes, drained butter beans, vegan stock, bay leaves, and nutritional yeast. If using tinned whole tomatoes, break these apart with a spoon. Add a little water to the empty tomato can and swirl around before adding to the pan. Mix well, bring to a gentle simmer, then reduce the heat and cook on a low heat for 6-8 minutes.
• After 6-8 minutes, add the spinach. If using fresh parsley, you can chop some of the stems and add them to the pan. Cook for a couple of minutes until the spinach has wilted down.
• Taste the soup and adjust the flavours if necessary. You may want to add a little more smoked paprika, nutritional yeast, salt, or pepper.
• Turn off the heat, remove the bay leaves, and blitz using a hand blender. Do this until you have the desired consistency. You could also transfer to a larger, more powerful blender, or simply mash using a potato masher for a chunkier texture.
• Adjust the seasoning again and serve with chopped fresh parsley (see post above for more suggestions).

PINTO BEAN SOUP

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.