With the help of a food processor, this tasty, no-cook soup will be ready to eat in minutes. Serve with stone-ground tortilla chips or warmed flour tortillas.

　　

Ingredients

6 servings

　　Two 16-ounce cans pinto beans, drained and rinsed

　　One 16-ounce can salt-free stewed tomatoes, undrained

　　2 scallions, white and green parts, coarsely chopped, plus extra for garnish

　　1/4 cup fresh cilantro or parsley leaves

　　Juice of 1 lemon

　　1 teaspoon chili powder

　　1 teaspoon ground cumin

　　1 medium green bell pepper, cut into 1-inch pieces

　　4 ripe plum tomatoes, cut into large chunks

　　1/2 cup pitted black olives

　　1/4 cup chopped mild green chilies (fresh or canned), optional

　　1 1/2 cups water

　　Finely diced avocado for garnish, optional

　　

Step 1

Combine the beans, canned tomatoes, scallions, and cilantro in a food processor and process until pureed, leaving just a bit of texture. Transfer to a large serving container and stir in the lemon juice, chili powder, and cumin.

　　

Step 2

Place the green pepper and fresh tomatoes in the food processor and pulse on and off 2 or 3 times. Add the olives and pulse on and off quickly, 2 or 3 times more, or until the vegetables are chopped into approximately 1/4-inch pieces. Take care not to overprocess. Stir into the bean puree, then add the chilies, if desired.

　　

Step 3

Stir in the water, using more or less as needed to give the soup a medium-thick consistency. Serve at once or cover and refrigerate until needed. Garnish each serving with diced avocado, if desired, and additional scallions, thinly sliced.

　　

Nutrition Information

Step 4

Per serving:

　　

Step 5

Calories: 180

　　

Step 6

Total fat: 3g

　　

Step 7

Protein: 10g

　　

Step 8

Fiber: 10g

　　

Step 9

Carbohydrate: 31g

　　

Step 10

Cholesterol: 0mg

　　

Step 11

Sodium: 465mg

　　Vegan Soups and Hearty Stews for All Seasons