Pinto Bean Soup with Roasted Tomatoes


Pinto bean soup with roasted tomatoes

Roasted tomatoes and aromatic onions and garlic impart a rich robust flavor upon the soup. To save time, roast tomatoes, onions and garlic at home (see note at end of recipe). Use a quality brand of chili powder (I like Gebhardt's) and adjust the amount to suit your tolerance for heat. Start with the suggested amount and taste the soup while it simmers. If it's not spicy enough, add more chili powder and re-taste.

4 medium tomatoes, seeded and cut into eighths
1 onion, cut into eighths
4 garlic cloves, whole, peeled
2 tablespoons olive oil
2 tablespoons chili powder
2 15-ounce cans chicken broth
2 15-ounce cans pinto beans
1/4 cup cilantro leaves, minced
1/2 teaspoon salt
2 tablespoons lime juice
Tortilla chips
Sour cream
Chopped onions or cilantro

Use a 12-inch or 12-inch deep Dutch oven for this recipe. Ignite about 40 charcoal briquettes and let them burn until they are barely covered with ash, about 20 minutes. Pre-heat oven to approximately 475 degrees by placing 10 briquettes underneath and 26 on the lid. You may need several extra briquettes underneath the oven while simmering the soup.

Drizzle 1 tablespoon olive oil into pre-heated Dutch oven. Add tomatoes, onions and garlic. Drizzle remaining oil over vegetables and stir with a wooden spoon. Place lid on oven and roast until vegetables are tender and beginning to brown. This will take 30 minutes to 1 hour, depending on conditions. Add additional briquettes to lid the vegetables if they're not starting to brown after 30 minutes. Stir every 10 to 15 minutes.

Pour chicken broth and beans over roasted vegetables in oven. Add cilantro, chili powder and salt and stir. (At this point, heat soup over camp stove burner if desired.) Remove briquettes from lid and place underneath oven. Heat to boiling. Remove sufficient briquettes to reduce soup to a simmer. Simmer 30 minutes.

Mash coarsely with a potato masher. Add lime juice and stir. Season with additional salt and pepper if needed. Top each serving with tortilla chips, sour cream and chopped onions or cilantro. Serves 6.

To prepare ahead at home -- Roasting tomatoes and onions is time consuming in camp, especially when you plan the soup as the first night's meal. To hasten the process, roast the tomatoes, onions and garlic at home in a 475-degree oven until tender and beginning to brown, about 20 to 30 minutes.

The copyright of the article Pinto Bean Soup with Roasted Tomatoes in Outdoor Cooking is owned by Steven C. Karoly. Permission to republish Pinto Bean Soup with Roasted Tomatoes in print or online must be granted by the author in writing.

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