Comments on: Pinto Bean Soup

By: Erica

Erica — Mon, 02 Mar 2009 23:53:42 +0000

I made this today for lunch but subbed for what I had on hand, since we were snowed in today! I used pink beans,diced tomatoes with chiles, quinoa, & skipped I the lime juice & avocado because it went bad, so I skipped that too. It was really tasty & satisfying!

By: roni

roni — Mon, 23 Feb 2009 19:05:18 +0000

Lori – I’m glad you asked! I meant to link that in the post. Here’s the technique I use with chicken/turkey bones…

link to greenlitebites.com

Hope that helps!

By: Lori

Lori — Mon, 23 Feb 2009 16:50:17 +0000

Hi Roni. This looks yummy! One question: can you post how you make your stock? It may make for a good video post. I never know how to do it!

Thanks.

By: Krista S.

Krista S. — Mon, 23 Feb 2009 16:36:46 +0000

I love bean soups! I made one last week with pinto beans, garbanzos, small red beans, onion, carrot, celery, diced tomato, beef stock, Laura’s Lean 96% ground beef, tomato paste, bay leaf, garlic, s&p, and water. Even my really picky kids ate it. And it made so much that I had to freeze half of it.

By: Liesl

Liesl — Mon, 23 Feb 2009 15:27:19 +0000

Roni-

You should check out the website http://www.sparkrecipes.com
They have a recipe calculator on there where you can enter in your ingredients for a recipe, the quanities, and then the number of servings that it makes and it will calculate the nutritional information for you.
It’s nice, I’ve used it in the past and it seems to have most ingredients on it.
Hope that helps!