We’re almost at the end of soup season. Temperatures are rising and the daylight is staying out longer.
Luckily, soups are a quick and easy dish to whip up on a Spring evening or a busy weekend.
The best part is, a big, hearty pot of soup can last a long time is properly stored, which means you’ll have less meals to worry about.
Randall’s Pinto Beans make an elegant, light textured soup that’s full of flavor. The soup goes together quickly and is filled with interesting flavors like tangy hot pepper sauce and sweet, dark brown sugar. If you’re short on time in the morning, throw the ingredients in your slow cooker and set it on low heat for a long cooking time.
This soup can be an elegant starter for a meal or lunch in a bowl. Paired with a grilled cheese sandwich or a grilled chicken breast, this recipe adds a bit of depth to any meal.
- 1 48-ounce jar Randall Pinto Beans, drained and rinsed
- 4 cups chicken stock (may use canned)
- 3 cups tomato juice
- 2 cups chopped onion
- 1 cup chopped celery
- 2 cloves garlic, minced
- 1 teaspoon hot pepper sauce
- 2 bay leaves
- 1/2 teaspoon dried thyme leaves
- 2 tablespoons dark brown sugar
- Pinch cloves
- 1/2 cup dry white wine (optional)
- 1/2 cup chopped parsley
In a large non-reactive soup pot, stir together the beans, chicken stock, tomato juice, onion, celery, garlic, hot sauce, bay leaves, thyme, brown sugar and cloves. Cover and bring to a boil. Simmer, partially covered, for 45 minutes. Remove the bay leaves.
Ladle half of the soup into the blender, purée and return to the pot. Add the white wine. Cook 15 minutes more.
Taste and correct the seasonings. Add the parsley before serving.
Ready to start planning your picnic? Just don’t forget the Randall Beans! Check your local grocery store or if you can’t find them you can always have these delicious beans in a jar shipped straight to you from our online store.