This easy pinto bean soup is really simple and quick to throw together. Another great option for a mid-week meal. I use canned beans in this rather than dried to save on prep time. Dried beans are much cheaper but you need to remember to soak them the night before.
I mixed kidney beans and pinto beans as I think they compliment each other nicely but you can just use pinto beans. The chili gives this soup a nice warming kick but just leave it out if you prefer.
I hope you enjoy this recipe and please comment if you try! Thanks 🙂
Healthy, high in protein, and low in fat, this is a great mid-week meal that is quick to throw together.
- 1 can pinto beans, drained & rinsed
- 1 can kidney beans, drained & rinsed
- 2 litres water
- 1 Tbsp olive oil
- 1/2 white onion, chopped
- 5 sticks celery, chopped
- 1 red chili, deseeded & chopped
- 4 cloves garlic, pressed
- 1 tsp thyme
- salt & pepper to taste
Begin heating oil in a large pan.
Cook the onion in the oil until translucent.
Add celery, chili, garlic, and thyme. Cook for few minutes.
Mix in the beans and cook for a further couple of minutes.
Add the water and bring to boil. Simmer for 15-20 minutes.