A Pot Of Pinto Soup
Pinto beans make an elegant, light textured soup. This one goes together quickly and is filled with interesting flavors. It can be an elegant starter for a meal or lunch in a bowl.
1 48-ounce jar Randall Pinto Beans, drained and rinsed
4 cups chicken stock (may use canned)
3 cups tomato juice
2 cups chopped onion
1 cup chopped celery
2 cloves garlic, minced
1 teaspoon hot pepper sauce
2 bay leaves
1/2 teaspoon dried thyme leaves
2 tablespoons dark brown sugar
Pinch cloves
1/2 cup dry white wine (optional)
1/2 cup chopped parsley
In a large non-reactive soup pot, stir together the beans, chicken stock, tomato juice, onion, celery, garlic, hot sauce, bay leaves, thyme, brown sugar and cloves.
Cover and bring to a boil. Simmer, partially covered, for 45 minutes.
Remove the bay leaves.
Ladle half of the soup into the blender, purée and return to the pot. Add the white wine. Cook 15 minutes more.
Taste and correct the seasonings.
Add the parsley before serving.
There is bad fat, the saturated version found in meat, and good fat, the unsaturated kind found in beans.