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Pinto Bean Soup

Price:
Serves: 12 - Preparation Time: 1 hour 30 minutes
SKU:
Equipment: Kitchen Machine food cutter, French Chef Knife, Cutting Board, 6-quart Stockpot
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Product Description

Pinto Bean Soup

Serves: 12 - Preparation Time: 1 hour 30 minutes

Equipment: Kitchen Machine food cutterFrench Chef KnifeCutting Board6-quart Stockpot

  • 1          pound dried pinto beans
  • 3          medium onions, chopped fine Kitchen Machine #2 blade
  • 5          cloves garlic, minced
  • 1          tablespoon olive oil
  • 2          red bell peppers, chopped
  • 1          tablespoon chili powder
  • 2          teaspoons ground cumin
  • 6          cups water
  • ½         pound chorizo (optional)
  • 1          32 oz can tomatoes, chopped (or 2 ½ lbs plum tomatoes skinned, seeded & chopped)
  • 2          cups homemade chicken stock (or chicken broth)
  • 2          tablespoons tomato paste
  • 2          limes, juice of
  • ½         cup cilantro, chopped

Rinse and pick over beans. Soak overnight in water.

In 6-quart Stockpot sauté onions and garlic in olive oil until softened, add red peppers, chili powder and cumin.

Drain soaked beans and add to stockpot with 6 cups water. Cover, open the vent, and reduce to low heat one hour. If using chorizo, brown and drain on paper towels. Add chorizo, tomatoes, chicken stock and tomato paste to soup, simmer an additional 20-30 minutes or until heated through.

Serve with 1 teaspoon of lime juice in individual bowls, and top with cilantro.

NUTRIONAL BREAKDOWN PER SERVING: Calories 133; Fat Grams 10; Carbohydrate Grams 20; Protein Grams 12; Cholesterol Grams 5; Sodium Grams 351 (178 if homemade chicken stock and fresh tomatoes).

THE POINT SYSTEM: Calorie Points 2; Protein Points 1 ½; Fat Grams 10; Sodium Points 15 (9 if homemade chicken stock and fresh tomatoes); Fiber Points 2; Carbohydrate Points 1 ½; Cholesterol Points ½.

Equipment: Kitchen Machine food cutterFrench Chef KnifeCutting Board6-quart Stockpot

  • 1          pound dried pinto beans
  • 3          medium onions, chopped fine, Kitchen Machine Cone #2
  • 5          cloves garlic, minced
  • 1          tablespoon olive oil
  • 2          red bell peppers, chopped
  • 1          tablespoon chili powder
  • 2          teaspoons ground cumin
  • 6          cups water
  • ½         pound chorizo (optional)
  • 1          32 oz can tomatoes, chopped (or 2 ½ lbs plum tomatoes skinned, seeded & chopped)
  • 2          cups homemade chicken stock (or chicken broth)
  • 2          tablespoons tomato paste
  • 2          limes, juice of
  • ½         cup cilantro, chopped

Rinse and pick over beans. Soak overnight in water.

In 6-quart Stockpot sauté onions and garlic in olive oil until softened, add red peppers, chili powder and cumin.

Drain soaked beans and add to stockpot with 6 cups water. Cover, open the vent, and reduce to low heat one hour. If using chorizo, brown and drain on paper towels. Add chorizo, tomatoes, chicken stock and tomato paste to soup, simmer an additional 20-30 minutes or until heated through.

Serve with 1 teaspoon of lime juice in individual bowls, and top with cilantro.

NUTRIONAL BREAKDOWN PER SERVING: Calories 133; Fat Grams 10; Carbohydrate Grams 20; Protein Grams 12; Cholesterol Grams 5; Sodium Grams 351 (178 if homemade chicken stock and fresh tomatoes).

THE POINT SYSTEM: Calorie Points 2; Protein Points 1 ½; Fat Grams 10; Sodium Points 15 (9 if homemade chicken stock and fresh tomatoes); Fiber Points 2; Carbohydrate Points 1 ½; Cholesterol Points ½.

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