Pinto and Navy Bean Soup


Spring has definitely sprung, but amidst grey skies and cool winds the other day a big bowl of soup was in order.

I decided on a delicious bean soup and, feeling my body a bit yang-dominant as of late, I was compelled to add some yin strained tomato to the pot to balance it out. My brother loved it!

This is a very quick soup to put together because the beans are already cooked and the vegetables are cut quite finely.

This bowl is full of protein, fiber, and an array of vitamins and nutrients. Pair it with some steamed brown rice, a good healthy slice of bread, or my favourite blue corn tortilla chips, and you’ve got quite a satisfying meal!

– 2 cups pinto beans, cooked
– 2 cups navy beans, cooked
– 2 tbsp sesame oil (or oil of your choice)
– 1 large onion, finely chopped
– 4 small-medium carrots, finely sliced
– 3 large stalks celery, finely sliced
– 1 bunch asparagus, cut into 1.5-inch pieces
– 1 bunch scallions, thinly sliced and greens set aside for garnish
– 6 cups water or vegetable stock
– 1 cup strained tomatoes
– 1 tsp dried marjoram
– 1 tsp fresh cracked black pepper
– 2 tsp sea salt

In a large dutch oven over medium heat, heat oil and sautee the onions for a few minutes until they just begin to brown.

Add the carrots, stir, and let cook another 2-3 minutes.

Add celery, asparagus, whites of scallions, marjoram, pepper, and salt, and let cook about 5 minutes, stirring once and a while.

Add strained tomatoes and stir to coat, bring the heat up to high.

Add your beans and stir to coat again. Slowly add your water or stock as you bring the soup to a boil.

Let it simmer, covered, for 10-15 minutes or until desired consistency and doneness of vegetables is reached. Taste for seasoning.

Serve hot garnished with a generous portion of sliced scallion greens.

Enjoy! xo

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