Vegetarian Pinto Bean Soup

I decided this week to go with a soup. It’s not quite sweater weather yet, but Tony loves soups. Frankly, so do I. I wanted to go with something simple because we are still working on the house. We are in the home stretch and everything we finish just makes the house complete. I am starting with a recipe from the Cozy Cook for Pinto Bean Soup. I was inspired by a similar recipe from the New York Times, but they want me to pay to access it. Not going to happen. I am going to take this recipe and make it vegetarian to fit our diet. The original recipe does contain sausage, so I will replace that with a vegetarian sausage recipe. I will also add some more veggies. More veggies means a more filling soup. Here are the original stats:

Here’s what I changed:

  • I replaced the flour with cornstarch to remove the gluten.
  • I removed the heavy cream to lower the saturated fat and calories.
  • I replaced the Italian sausage with a homemade tofu chorizo from the Minimalist Baker to change the flavor, reduce the saturated fat and make this vegetarian.
  • I removed the chicken broth to lower the sodium.
  • I added red bell pepper to increase the vitamin C.
  • I replaced the pinto beans with a low sodium variety to reduce the sodium.
  • I increased the servings from 4 to 6 reduce the calories and sodium.

Here are the final stats:

Here is the final recipe

Vegetarian Pinto Bean Soup

Serves 6

  • Minimalist Baker Vegan Chorizo
  • 1 small yellow onion, diced
  • ½ cup carrots, diced
  • 3 red bell peppers, diced
  • 2 ribs celery, diced
  • 3 cloves garlic, minced
  • 3 Tablespoons cornstarch
  • 1 teaspoon hot sauce
  • 1 teaspoon Worcestershire sauce
  • 6 cups water
  • 3 cups spinach
  • 2 15.5 oz. cans low sodium pinto beans
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • ½ teaspoon oregano
  • ½ teaspoon mustard powder
  • ¼ teaspoon pepper
  1. Follow the instructions for the vegan chorizo, set aside. Make sure to use a large Dutch oven so that you don’t have to use multiple pans.
  2. Add the diced onions, celery, bell pepper and carrots and cook for 4 minutes. Add the garlic and cook for 1 minute.
  3. Add the hot sauce, Worcestershire sauce, seasonings, and beans.
  4. Add the water and use a silicone spatula to scrape any fond off the bottom of the pot. Bring to a boil, reduce to a simmer.
  5. Simmer for 20 minutes, then add the chorizo back. Simmer for 15 more minutes, then add the spinach and let it wilt for 2-3 minutes.
  6. Add the cornstarch to 1/4 cup water. Mix to make a slurry. Add to the soup and stir. Simmer until thickened
  7. Serve

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