Pinto Bean Soup w/ Food Storage

Food storage. Let’s chat for a hot second. Do you have it? Do you wonder what you’re gonna make with it? Do you need good recipes for it? Do you have beans? Well, if your answer is YES to all those questions, and want to make a delicious lunch or dinner, this is the recipe YOU need.

Use what you have…. and make this amazing and hearty soup.

Pinto Bean Soup

1 tbsp. oil

1 small onion or 1 tbsp. dried minced onion

2 bay leaves

4 cups pinto beans, or 3- 12 oz. canned or cooked from dry

14 oz. diced tomatoes with juices

1 tsp. Kosher salt

1 tsp. dried oregano or basil

16 oz. broth, chicken, beef or vegetable (use what you have)

In a large pot, saute the onion in the olive oil until tender.

IF you are using dehydrated onion, add those to the oil for a minute, then add the broth to re-hydrate the onions.

Once the onions are tender, add the bay leaves, tomatoes, beans, salt, oregano and broth. Simmer for 12-15 minutes, until heated through and all the flavors have bloomed together. If you want a thinner soup, add an extra 1/2-1 cup broth. Or an extra can of diced tomatoes. You may need to add some more salt and oregano to balance out the taste.

Serve warm, with your favorite toppings.

Toppings: Limes, jalapenos, diced onion, diced tomato, avocado, cilantro, olives, shredded cheese, and more!

Tips: Remember when cooking beans from dry, they double in size. I like to soak mine overnight before just to expedite the cooking process.

All the things taste good with this bean soup. Or on it’s own, with some cornbread. Either way, it’s so good.

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