Ingredients

The following ingredients have 4 Servings
  • 1 cup Dried Pinto Beans ((200g) Soaked overnight)
  • 1 Tablespoon Olive Oil
  • 1 Large Onion (White, Yellow or Brown)
  • 1 teaspoon Crushed Garlic
  • 1 teaspoon Dried Rosemary
  • 4 cups Water ((960ml))
  • 4 Medium Potatoes (Peeled and Chopped)
  • 2 Large Carrots (Diced)
  • 2 Medium Tomatoes (Diced)
  • Salt and Pepper (To Taste)

Instruction

  • The night before you want to make this soup, place a cup of pinto beans in a bowl and pour over cold water. Cover and leave them to soak overnight. Then rinse and drain before using in this recipe.
  • Add olive oil to a pot with chopped onions, crushed garlic and dried rosemary and sauté until softened.
  • Now add in water, pinto beans, chopped potatoes, chopped carrots and chopped tomato. Bring to the boil and then cover the pot, reduce heat and leave to simmer for around an hour until the beans and veggies are soft and cooked.
  • Use an immersion blender to blend the soup directly in the pot. If you don't have an immersion blender, then allow to cool for a few minutes before transferring in stages to your blender jug, blend it and then once it's all blended return it to the pot.
  • Add salt and pepper to taste.