Quick Cool Pinto Bean Soup

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.

Serves: 6

Two 16-ounce cans pinto beans, drained and rinsed
14- to 16-ounce can stewed or diced tomatoes, undrained
2 scallions, coarsely chopped
¼ 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
¼ cup pitted black olives
¾ cup or so cooked fresh (from 1 large ear) or frozen corn kernels
¼ cup chopped mild green chiles (fresh or canned), optional
1 ½ 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 ¼-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.

Nutrition information
Per serving: Calories: 180; Total fat: 3g; Protein: 10g; Fiber: 10g; Carbs: 31g; Sodium: 465mg