Whole Food, Plant-Based Recipe Pinto Bean Soup

Recipe courtesy of Chef Carole Levy, PPMNY Culinary Educator

Ingredients

  • 4 large tomatoes

  • 3 cups cooked pinto beans (or 2 cans, drained and rinsed)
  • ½ medium onion, chopped
  • 2 garlic cloves
  • 2 chipotle peppers in adobo
  • 3-4 cups vegetable stock
  • 1 tsp Mexican oregano
  • Freshly cracked black pepper
  • 1 lime

For garnish

  • Cashew crema

  • Chopped tomatoes
  • Cilantro stems, finely diced

Instructions

1. Preheat oven to 425°F.
2. Line a rimmed sheet pan with parchment paper.
3. Slice tomatoes in half, crosswise, and core. Transfer to a lined pan. Roast for 30-35 minutes or until the tomatoes have collapsed and are slightly brown on top. Allow to cool.
4. Put roasted tomatoes, onion, garlic cloves, and chipotle peppers into a blender.
5. In a soup pot over medium heat, add the blended tomato mixture and cook for a few minutes.
6. Put pinto beans and stock in a blender and mix until smooth.
7. Mix bean purée into the roasted tomato mixture. Add Mexican oregano and freshly ground pepper.
8. Adjust seasoning to taste.
9. Serve immediately, and garnish with your choice of cashew crema, a squeeze of lime juice, hot sauce, and/or finely diced cilantro stems.