wholesale customers - click here Frontier Wholesale
basket masthead my account my account
Frontier Co-op home
 
Pinto Bean and Carrot Soup with Sage

Ease of Preparation: Easy

Preparation Time: 15 min

Cook Time: 1 hr

Recipe By: Lisa Turner

From:  Mostly Macro
Used with permission of Healing Arts Press, an imprint of Inner Traditions International, Rochester, VT

Other Soups & Chili
Other Frontier Blends
Other Beans

print version

create accountlogin

SHOPPING CART
is Empty
FREE SHIPPING
on orders $75 or more*

NEWSLETTERS
STORE LOCATOR

JOIN GRASSROOTS ADVISORS
Earn rewards for your opinions.

Pinto Bean and Carrot Soup with Sage

Ingredients
2 teaspoons olive oil
1  leek, sliced, including green top
1 teaspoon garlic granules
8  medium carrots, sliced
1 teaspoon sea salt (optional)
3 to 4 cups vegetable stock
1 cup soaked pinto beans
2 to 2 1/2 cups soy milk
2 teaspoons rubbed sage
2 teaspoons herbs de provence
Directions
Heat olive oil in large pot and sauté leeks, garlic, carrots, and sea salt, if desired. Add stock and pinto beans and bring to a boil. Lower heat and simmer 45 minutes to one hour, or until beans are tender. Add soy milk, remove from heat, cool slightly, and purée in blender until smooth. Return to pan, add sage and herbes de provence, and cook for 5-10 minutes longer.
Chef Suggestions
For a heartier texture, scoop out 1/2 to 1 cup of the cooked pintos before pureéing, then stir back into the soup after adding spices.

Connect With Us:

Hide sitemap