Pinto Bean Soup with Spinach
Pinto Bean Soup with Spinach
Serves: 6
Ingredients
- 6 cups cooked pinto beans
- 2 small onions, chopped
- 1-2 Tbsp sunflower oil
- 1 carrot, diced
- 1/4 cup celery root, diced
- 2-3 garlic cloves, minced
- 1/2 cup kohlrabi, diced
- 1 Tbsp parsnip, diced
- 1/4 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
Instructions
- In a large pot, sauté onion, carrot and celery for a few minutes.
- 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.
- 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.
- Add tomato paste, paprika and chilli powder. Season with salt and black pepper to taste.
- Add baby spinach and cook for few more minutes until spinach is wilted.