Pinto Bean Soup with Spinach


Pinto Bean Soup with Spinach

Pinto Bean Soup with Spinach
Serves: 6
  • 6 cups cooked pinto beans
  • 2 small onions, chopped
  • 1-2 Tbsp sunflower oil
  • 1 carrot, diced
  • ¼ cup celery root, diced
  • 2-3 garlic cloves, minced
  • ½ cup kohlrabi, diced
  • 1 Tbsp parsnip, diced
  • ¼ tsp dry thyme
  • 1 bay leaf
  • 1 Tbsp tomato paste
  • 1-2 tsp paprika
  • a pinch of chilli powder
  • salt, black pepper
  • 1 handful baby spinach
  1. In a large pot, sauté onion, carrot and celery for a few minutes.
  2. Add beans, garlic, kohlrabi, parsnip, thyme, bay leaf and enough water to cover vegetables and bring to boil. Reduce the heat, and simmer, covered, until vegetables are tender.
  3. Transfer about 1 cup vegetables and liquid to a food processor and process to a thick puree. Stir the puree back into the beans. This will make your soup thick and creamy without added starch.
  4. Add tomato paste, paprika and chilli powder. Season with salt and black pepper to taste.
  5. Add baby spinach and cook for few more minutes until spinach is wilted.




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