Pinto Bean Soup
Over a year ago
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Ingredients
- 1 Large Carrot
- 1 Medium Onion
- 2 Sticks Celery
- 1 Medium Leek
- 1 Medium Potato
- 1 Tin Chopped Tomatoes
- 1 Tin Pinto beans
- 1 Bay Leaf
- 1 Clove Garlic
- 1 tsp dried sweet basil (optional)
- 1300 mls Water
- 1 Stock Cube Chicken or Vegetable
- 1 tbsp Olive oil
Accompaniment
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Description
Quick, easy, cheap and my three year old loves it
Method
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1
1. Dice - Carrot / Celery / Onion - fry in olive oil in casserole pan for 5 minutes (do not colour)
2. Dice Potato, shred leek to similar size
3. Add boiling water to pan with: stock cube / potato / leek / bay leave.
4. Bring to boil, then gently simmer for 30 minutes
5. At 30 minutes add: tomatoes / garlic / drained pinto beans, bring to boil and simmer for 15 minutes.
6. Blend a few ladels in food processor or with had blender and add back into soup which thickens, ensure bay leaf is removed.
7. My daughter loves this with grated cheese and sour dough bread.. she calls it cheese soup!
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