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Spicy Pinto Bean Soup

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It’s time for some spicy pinto bean soup, y’all.
Now that work is in full swing again and there is not reprieve with the heat, simple easy meals are a must. After a long day’s work and 35 minute commute, cooking is the very last thing I want to do in the evenings.
Quick meals are easily accessible via several delivery services in Abu Dhabi but they aren’t cost effective or healthy. Therefore to battle both cost and health, cooking at home is the option for me.
Today’s Meatless Monday meal is something I dubbed as Soup of the Tex Mex or Spicy Pinto Bean Soup.
….whichever sounds better to you.

The Ingredients

Spicy Pinto Bean Soup has pinto beans, of course, picante sauce or salsa, taco seasoning, and garlic, pepper then garnished with cheese.
It’s quite a simple meal with few ingredients, thus making my time in the kitchen very short; which works for me very well.

I used a 1/2 bag of beans (about 1.5 cups, 3 tablespoons of picante sauce, 1 packet of taco seasoning mix, and garlic pepper to taste, then garnished with cheese).


The process

1. Boil the pinto beans in a crockpot or stove top; I selected the crockpot on high for a few hours. (not pictured). After an hour, mix the picante sauce and taco packet, allow an additional time to simmer on warm.

2. Pour the finished contents into a blender. Blend to desired consistency.

I didn’t blend too long because I wanted a creamy texture.
3. Pour blended beans into a pot, simmer for 10 minutes or so.
4. Allow to cool
5. Serve

Because beans are hearty, I did not add a side dish. The single bowl was deliciously filling and the perfect protein meal.

There were about four servings out of this recipe.


Article originally posted in Reginia Cordell.

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