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Prep time
5 minutes
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Cook time
5 minutes
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Serves
4-6
Author Notes
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
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Ingredients
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4 cups
cooked pinto beans
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1
large Russet potato, peeled and cubed
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1
stick celery
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1
yellow onion
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2-3
garlic cloves
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2
bay leaves
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1 teaspoon
dried thyme
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1 teaspoon
ground coriander
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1/2 cup
cilantro
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salt, red pepper flakes to taste
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1 tablespoon
olive oil
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1 gallon
water or broth
Directions
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If you are using canned pinto beans, make sure to rinse them well before using.
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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.
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