This bean soup is one of the easiest soups to prepare and it's perfect for chili fall or winter days. It's budget friendly, fast to prepare and perfect to make a batch and enjoy during the week. It's vegetarian and vegan. —Madona Giorgadze
cooked pinto beans
large Russet potato, peeled and cubed
salt, red pepper flakes to taste
water or broth
In This Recipe
If you are using canned pinto beans, make sure to rinse them well before using.
In a medium pot place water or broth, add potatoes, beans, celery stick, quartered whole onion, bay leaves, salt, red pepper flakes, thyme, coriander, olive oil and cook everything together until the potatoes are cooked and soup thickens. Add cilantro and one garlic clove and turn the heat off.