With the help of a food processor, this tasty, no-cook, naturally vegan cold pinto bean soup recipe will be ready to eat in minutes. Embellished with fresh tomatoes, peppers, and olives (as well as a few other optional garnishes), it’s a fantastic main-dish soup for warmer months.
The pinto bean puree that makes up the soup base is quite simple; you can go crazy (in a good way) with the toppings, which really make the dish special.
Must-haves are fresh tomato, bell pepper, olive, and avocado; if you’d like, you can go a few steps further with fresh chile pepper, vegan sour cream, and more.
Accompaniments: Serve with stone-ground tortilla chips, warmed flour tortillas, or a homemade quick bread or savory muffins.
Recipe adapted from Vegan Soups and Hearty Stews for All Seasons by Nava Atlas. Photos by Hannah Kaminsky, BittersweetBlog.com.
- 3 cups cooked or two 15-ounce cans pinto beans, drained and rinsed
- 14.5-ounce can diced tomatoes (try fire-roasted or Italian-style)
- 2 scallions, coarsely chopped
- 1/4 cup fresh cilantro or parsley leaves
- Juice of 1 lime or lemon (about ¼ cup)
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 to 1 cup water, or as needed
- Salt and freshly ground pepper to taste
- 1 medium bell pepper, any color, cut into large chunks
- 3 ripe plum (Roma) or other small, firm tomatoes, cut into large chunks
- 1/2 cup pitted black olives, halved
- 1 finely diced avocado
- More cilantro or parsley
Optional additional garnishes
- 1 jalapeño (for a spicy effect) or poblano (for a mild flavor), seeded and coarsely chopped
- More scallion, thinly sliced
- Vegan sour cream
- Combine the beans, canned tomatoes, scallions, cilantro, lime
juice, chili powder, and cumin in a food processor and process until pureed, leaving just a bit of texture.
- Transfer to a large serving container or soup tureen. Stir in enough water to give the soup a medium-thick consistency. Season with salt and pepper.
- At this point, you can serve the soup at room temperature, or
refrigerate for an hour or longer to chill. Either way, prepare the must-have toppings just before you’re ready to serve.
- Top each serving with some bell pepper, tomato, olives, and avocado; top with any of the optional garnishes suggested or pass them around in small bowls.
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