I got this recipe from a charity in Italy . It is a very filling soup, full of goodness.
Please note that while the recipe calls for pinto beans, you can pretty much make this soup with any dried legumes, or even a mixture of dried legumes. I prefer to make it with a mixture of legumes, because you get a higher variety of nutrients this way. I aim for 30 different plant-based foods a week so this helps me with that goal. I usually make sure that at least half of the legumes I use are big and slow cooking, as I think it makes a more interesting consistency. This soup also lends itself well to adding more herbs.
If you’re using a country soup mix , you only need to cook it 1 hour .
Makes 4 portions.
– 175gr dried pinto beans
– 1 carrot
– 1 onion
– 1 celery stalk
– 6 baby potatoes
– 1l of vegetable stock
– splash of cooking oil
– Soak beans overnight
– Next day: dice carrot, onion and celery stalk. Heat oil in pan and tip in carrot, onion, celery and rosemary. Cook over medium heat for 5-10 minutes, until softened but not browned. Remove rosemary.
– Prepare stock. Bring 1l of water to the boil in a kettle . Add stock cubes and stir until dissolved.
– In slow cooker : Add carrot, onion and celery to the stock . Bring to a simmer. Add soaked beans. Let simmer for 1 hour.
– Peel and dice baby potatoes. Add to simmering soup after the 1st hour. Let simmer for another hour.
– Remove 1/4th of the cooked mixture and set aside. With stick blender, blend 3/4ths of the cooked mixture. Return the 1/4th unblended mixture and stir.