Ingredients
10
10 servings
- •1 pound dried pinto beans
- •¾ cup olive oil, divided
- •4 stalks celery with leaves, chopped
- •1 large onion, chopped
- •4 large garlic cloves, chopped or pressed
- •1 (12 ounce) can chopped tomatoes
- •1 small bunch fresh parsley, finely chopped
- •1 tablespoon dried dill weed
- •1 tablespoon dried oregano
- •1 tablespoon dried basil
- •salt and freshly ground black pepper to taste
- •1 teaspoon white sugar (Optional)
Instructions
- Place beans in a large bowl or pot and cover with fresh water. Allow to soak 8 hours to overnight.
- Heat 2 tablespoons oil in a large, heavy soup pot. Cook celery and onion until soft and translucent, 5 to 7 minutes. Add garlic and cook 1 minute more.
- Drain beans and add to the pot with the onion mixture. Cover with 2 inches of cold water and add tomatoes, parsley, dill, oregano, and basil. Bring to a boil, about 5 minutes. Reduce heat and cook until beans are soft, checking every 15 to 20 minutes and adding water as necessary, for 1 to 1 1/2 hours.
- Add remaining 1/4 cup olive oil to the soup and season with salt, pepper, and sugar.
Nutritional Facts
Per 10 servings
- Calories: 326
- Carbohydrate: 33g
- Fat: 17g
- Fiber: 8g
- Protein: 11g
- Sugar: 3g
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