Hearty Fall Pinto Bean Soup with Yams and Kale

Hearty Fall Pinto Bean Soup with Yams and Kale

Last week I cooked up a batch of pinto beans to make Freshly Stacked Tostado’s with Crockpot Creamy Pinto’s, but for one reason or another, never got around to using them.  I bagged them up and stuck them in the freezer for a later date.  That later date happened to be tonight when I cooked them up in this (adapted) recipe from Whole Life Nutrition Cookbook.  It boasts a variety of fresh vegetables like carrots, yams, corn, kale and cilantro.


We loved it!  I foresee it becoming a regular at our table.  I served it with fresh caught grilled trout and a green salad.

Hearty Fall Pinto Bean Soup with Yams and Kale (serves 6-8)

the beans:

2 cups dry pinto beans, soaked overnight

6 – 8 cups water

4 cloves garlic, peeled

1/ 2 inch piece of kombu seaweed (optional)

the soup:

2 tablespoons extra virgin olive oil

1 large onion, chopped

5 cloves garlic, crushed

1 – 2 jalapeno peppers, seeded and chopped

2 small yams, peeled and diced

3 carrots, diced

1 tablespoon ground cumin

1 teaspoon paprika

1/2 teaspoon chipotle chili powder (I used chili powder because that’s what I had on hand)

6 – 8 cups bean cooking liquid, water or vegetable stock

1 – 28 ounce can of diced fire roasted tomatoes

2 – 3 ears fresh corn, cut off the cob ( I used a 10 ounce package organic frozen corn)

1 small bunch of kale, finely chopped

1 cup chopped cilantro

1/2 lime, juiced

2 – 3 teaspoons sea salt


Rinse and drain soaked beans, place in a 6 quart pan with water, garlic and kombu.  Bring to a boil, turn to low, cover and cook until tender, approximately 1 hour.  Remove from heat, drain beans and reserve cooking liquid. Or, substitute 3 cans of cooked pinto’s.  The Eden brand of canned food uses organic beans, kombu and uses BPA free cans.  For more information on cooking dry beans to make them more digestible, see earlier post Bean Basics 101.

To make the soup, heat olive oil in a large 8-quart pot to medium heat.  Add chopped onion and saute for about 5 minutes.

Add garlic, jalapeno peppers, yams, carrots, cumin, paprika, and chipotle chili powder.  Saute and stir for another 5 minutes then add water, stock and cooking liquid.  Mix well to remove any spices that have stuck to the bottom of the pan.  Bring to a boil, turn heat down to low, cover and cook for 30 minutes.

Add corn and chopped kale.  Stir and cook until the kale wilts, about 10 minutes.  Add cilantro and lime juice. Salt to taste.  Serve with small bowls of grated cheddar and chopped avocado to pass around for garnish.  So good on a chilly fall night!

Healthy comfort food.  Yum!

Thanks for stopping by,


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