Tuesday, July 20, 2010

Simple Pinto Bean Soup

So, I haven't had a chance to buy fresh groceries in awhile. Luckily for me, however, I usually remember to stock up on canned beans, and I had some in the pantry. Here's a quick and hearty soup recipe using my favorite inexpensive ethical protein source.

Pinto Bean Soup
1 can pinto beans (or any other variety, or 2 Cups beans soaked and cooked yourself)
3 and 1/2 Cups water
1 Tablespoon flour (bean flour, wheat flour, or any other grain flour)
2 cubes vegetable bullion
To taste: salt, pepper, garlic powder, onion powder, basil, oregano, sage, and thyme.

Pour the beans and water into a medium saucepan. Add all the other ingredients. You might have to work to make the flour dissolve completely. Bring to a boil, and cook for 3 minutes. That's it!

The seasonings are key here. I admit it, beans can be pretty boring by themselves. So be sure to taste it as you go, and get it to your liking. Mine was missing something until I started playing with spices. Thyme heals everything....

If you want your soup to be thicker, add more flour. If you want a little more spice to it, use some red pepper. You can add a second can of beans, or take any other vegetables, cook (or microwave) them until they're soft, and add them in. Some crusty French bread would compliment this soup very well. There are countless ways you could experiment with this, so have fun!

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