Ingredients

The following ingredients have 4 Servings
  • 1 teaspoon olive oil
  • ½ cup chopped onion
  • ½ cup chopped celery
  • 2 large carrots (, chopped)
  • 2 medium potatoes (, chopped)
  • 45 oz canned pinto beans (~3 cans) (, canned (with liquid))
  • 1 teaspoon garlic powder
  • 1 teaspoon dried marjoram
  • 1 teaspoon dried thyme
  • 1 tablespoon smoke sauce (Liquid Smoke)
  • 1 tablespoon Better than Bouillon Vegetarian
  • 4 cups water ((see notes))
  • 1 bay leaf
  • ½ teaspoon salt
  • ½ teaspoon pepper

Instruction

  • Place a skillet over medium heat. Add a teaspoon of olive oil and then the chopped onions, chopped celery, carrots, and potatoes. Cook until tender, about 10 minutes. 
  • When the onions and potatoes are tender, add the beans (plus liquid), spices, and smoke sauce. Stir to combine. 
  • Add the bouillon and water. Stir to combine. Place the bay leaf on top of the broth and then cover and cook for 30 to 40 minutes. 
  • When the soup is ready to serve, remove the bay leaf, and then spoon roughly half into a blender or food processor and pulse. Return this back to the rest of the soup to make a thick soup. Add salt and pepper to taste before serving.
  • Serve with cornbread or bread. This soup will last in the fridge in a sealed container for 4 to 5 days. It can be frozen for up to 2 to 3 months.