With the help of a food processor, this tasty no-cook pinto bean soup is ready to eat in minutes. Enlivened with fresh tomatoes, olives, corn, and chiles, this is a filling bowlful for warm weather, served with tortilla chips or warmed flour tortillas. Photos by Evan Atlas.
- Two 16-ounce cans pinto beans, drained and rinsed
- 14- to 16-ounce can stewed or diced tomatoes, undrained
- 2 scallions, coarsely chopped
- 1/4 cup fresh cilantro or parsley leaves
- Juice of 1 lime or lemon
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 medium green bell pepper, cut into 1-inch pieces
- 3 ripe plum (Roma) tomatoes or other firm flavorful tomatoes, cut into large chunks
- 1/4 cup pitted black olives
- 3/4 cup or so cooked fresh (from 1 large ear) or frozen corn kernels
- 1/4 cup chopped mild green chiles (fresh or canned), optional
- 1 1/2 cups vegetables stock, unsweetened nondairy milk, or water, or as needed
- Sliced limes for garnish, optional
Combine the beans, canned tomatoes, scallions, and cilantro or parsley in a food processor or blender and process until well pureed. Transfer to a large serving container and stir in the lemon juice, chili powder, and cumin.
Place the green pepper and fresh tomatoes in the food processor and pulse on and off 2 or 3 times. Add the olives and pulse on and off quickly, 2 or 3 times more, or until the vegetables are finely chopped (approximately 1/4-inch pieces).
Reserve a bit of the tomato mixture to use as garnish, as well as a little of the corn kernels. Stir the rest into the bean puree, then add the optional chiles.
Stir in enough stock or water to give the a medium-thick consistency. Serve at once or cover and refrigerate until needed.
Variation: Garnish each serving with diced avocado and extra scallions.
Per serving: Calories: 180; Total fat: 3g; Protein: 10g; Fiber: 10g; Carbs: 31g; Sodium: 465mg
- Here are more recipes for cold summer soups.