A comforting, creamy puréed bean soup made with pinto beans, aromatic vegetables, fresh herbs, and a touch of coconut milk. Simple, wholesome, and perfect for any day of the week.

american

comfort food

Nutrition

High in plant-based protein and dietary fibre from beans and vegetables, with moderate healthy fats from olive oil and coconut milk, and rich in vitamins and minerals.

19% of daily energy

45 g

Carbs

54% kcal

12 g

Total fat

31% kcal

13 g

Protein

15% kcal

Dairy FreeEgg FreeHalalHigh FibreHigh ProteinKosherNut FreeNutritiousPeanut FreePescatarianShellfish FreeVeganVegetarian

This information is AI-estimated and percentages are of an average adult's recommended daily intake. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

soupdinnerlunchvegetarianveganone potstovetopfamily friendlymeal prep

Easy Puréed Bean Soup

Name: Easy Puréed Bean Soup — Tasty Bites
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Ingredients: 2 tablespoon Olive Oil; 1 cup Carrots (diced); 1 cup Celery (diced); 1 cup Onion (diced); 4 Garlic Cloves (finely chopped); 30 ounce can Cooked Pinto Beans (or other beans); 7 cup Vegetable Broth; 0.25 cup Dill (chopped); 0.25 cup Parsley (chopped); 0.333 cup Coconut Milk (full-fat; optional); Salt And Pepper (to taste; depending on broth used)

COOKTORIA (Tania Sheff)

4

servings

0

per serve

0

minutes

Log in to Tasty Bites to save this recipe to your personal digital cookbook.

Create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.

Ingredients

2 tablespoon Olive Oil

1 cup Carrots diced

1 cup Celery diced

1 cup Onion diced

4 Garlic Cloves finely chopped

30 ounce can Cooked Pinto Beans or other beans

7 cup Vegetable Broth

0.25 cup Dill chopped

0.25 cup Parsley chopped

0.333 cup Coconut Milk full-fat; optional

Salt And Pepper to taste; depending on broth used

Equipment

Large pot

Immersion blender

Skillet

Knife

Cutting board

Measuring cups

Measuring spoons

Wooden spoon

Instructions

Sauté the onion, carrots, celery, and garlic with oil in a pot over medium heat, until softened and starting to brown (about 10 minutes).

Add the beans, broth, salt, and pepper (sometimes the broth is salty enough, so add as needed). Bring it to a boil, reduce the heat to medium-low, and cook for about 30 minutes.

In the meantime, toss the bread into the skillet, drizzle it with oil, sprinkle it with some salt, and toast it over medium heat until nicely browned and crunchy.

Add the dill and parsley to the soup and then remove the pot from the heat. Purée with an immersion blender until smooth.

Return the soup to the heat, add the coconut milk, stir, and bring it to a gentle simmer. Turn off the heat.

To serve:
Pour the bean soup into a bowl, drizzle with coconut milk, and add some croutons and chopped parsley on top.

Easy Puréed Bean Soup

COOKTORIA (Tania Sheff)

4

servings

0

per serve

0

minutes

A comforting, creamy puréed bean soup made with pinto beans, aromatic vegetables, fresh herbs, and a touch of coconut milk. Simple, wholesome, and perfect for any day of the week.

american

comfort food

Log in to Tasty Bites to save this recipe to your personal digital cookbook.

Create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.

Ingredients

2 tablespoon Olive Oil

1 cup Carrots diced

1 cup Celery diced

1 cup Onion diced

4 Garlic Cloves finely chopped

30 ounce can Cooked Pinto Beans or other beans

7 cup Vegetable Broth

0.25 cup Dill chopped

0.25 cup Parsley chopped

0.333 cup Coconut Milk full-fat; optional

Salt And Pepper to taste; depending on broth used

Equipment

Large pot

Immersion blender

Skillet

Knife

Cutting board

Measuring cups

Measuring spoons

Wooden spoon

Instructions

Sauté the onion, carrots, celery, and garlic with oil in a pot over medium heat, until softened and starting to brown (about 10 minutes).

Add the beans, broth, salt, and pepper (sometimes the broth is salty enough, so add as needed). Bring it to a boil, reduce the heat to medium-low, and cook for about 30 minutes.

In the meantime, toss the bread into the skillet, drizzle it with oil, sprinkle it with some salt, and toast it over medium heat until nicely browned and crunchy.

Add the dill and parsley to the soup and then remove the pot from the heat. Purée with an immersion blender until smooth.

Return the soup to the heat, add the coconut milk, stir, and bring it to a gentle simmer. Turn off the heat.

To serve:
Pour the bean soup into a bowl, drizzle with coconut milk, and add some croutons and chopped parsley on top.

soupdinnerlunchvegetarianveganone potstovetopfamily friendlymeal prep

Nutrition

High in plant-based protein and dietary fibre from beans and vegetables, with moderate healthy fats from olive oil and coconut milk, and rich in vitamins and minerals.

19% of daily energy

45 g

Carbs

54% kcal

12 g

Total fat

31% kcal

13 g

Protein

15% kcal

Dairy FreeEgg FreeHalalHigh FibreHigh ProteinKosherNut FreeNutritiousPeanut FreePescatarianShellfish FreeVeganVegetarian

Nutrition

Daily intake breakdown

Easy Puréed Bean Soup

4

0

0

Log in to Tasty Bites to save this recipe to your personal digital cookbook.

Ingredients

Equipment

Instructions

Easy Puréed Bean Soup

4

0

0

Log in to Tasty Bites to save this recipe to your personal digital cookbook.

Ingredients

Equipment

Instructions

Nutrition

Daily intake breakdown