PINTO BEAN PEA SOUP
A rich, meaty, smoky, stick to your ribs pinto bean pea soup!
Makes 16 cups
3 c. dried split green peas, rinsed till foam disappears
2 c. dried pinto beans, rinsed till foam disappears
12 c. water
4 c. additional water
2 T. salt or to taste (don’t add the salt till the beans are cooked)
1 c. textured vegetable protein (TVP) – I used Bob’s Red Mill brand
1 t. ground black pepper
1 T. smoked paprika
1 T. garlic powder
1 T. onion powder
1 T. sugar
1/2 t. red cayenne pepper
1/4 c. extra virgin olive oil
Combine peas, beans and 12 cups water in extra-large soup pot. Bring to boil, reduce heat, cover, and cook 1 hour.
Add 4 more cups water, and cook the same way for another hour or till pinto beans are soft – cooking time will vary according to the peas/beans.
Add salt, TVP, pepper, smoked paprika, garlic and onion powders, sugar and red cayenne powder. Cook about another 20 minutes till your satisfied with the flavor and texture.
Add extra virgin olive oil at the end.
The soup will be thin.
Let sit till warm, then pack in covered containers and refrigerate overnight to thicken it a little more before using.
Notes: This is a flavorful, meaty, smoky soup. Top with croutons or not. I toasted French bread, spread it with margarine, then cut into cubes.
If desired sprinkle with a little smoked paprika for added smoke flavor.
Pea soup doesn’t need oil, but this time I thought to indulge. Nice!
CHEF DAVIES-TIGHT™ 