Southwestern Sprouted Pinto Soup Recipe
Recipe Description:
A little kick and a whole lot of nutrition. This soup is easy on the budget and easy to make. Sprouting beans makes them even easier to digest, and they cook in a fraction of the time to cook soaked beans.
Recipe
Instructions:
How To Sprout Pinto Beans
Rinse and sort beans. Place in a bowl and cover with slightly warm water. Cover and leave on the counter overnight.
In the morning, drain and rinse the beans. Drain again. Do not refill with water, but leave the rinsed beans in the bowl covered on the counter. Rinse and drain 2-3 more times during each day until "tails" of the sprouts poke out. The time to sprout varies depending on the weather and temperature of your kitchen. Average sprouting time for pinto beans is about 48 hours.
For the Soup
In a heavy bottomed soup pot, add chicken stock and beans. Bring to a boil and skim off any scum that rises to the surface. Lower to a simmer and simmer for about 30 minutes.
Melt butter in a skillet and sautee onions until translucent. Add peppers and carrots and cook for another 3-4 minutes. Add spices and sautee until fragrant.
Add sauteed vegetables to beans and stock. Add crushed tomatoes.
Simmer until beans are tender. Serve topped with creme fraiche, shredded raw cheddar, chopped cilantro and a squeeze of lime.
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