Tomato Soup with Pinto Beans & Avocado + A New Furry Friend

Hi guys! I have a great Meatless Monday recipe for you today but before we get to that I have someone very special to introduce you to….

Meet my foster puppy, Vanessa! She’s a lab mix puppy that will be up for adoption through Social Tees NYC in the near future. She’s somewhere between 6 and 8 weeks old, super sweet and super adorable. There will be more information on her to come, but for now just wanted you all to see this cute face!

Now on to today’s recipe. This recipe is my take on Alicia Silverstone’s hearty pinto bean stew from her book, The Kind Diet: A Simple Guide to Feeling Great, Losing Weight, and Saving the Planet. I think of it more as a hearty soup than a winter stew, and that’s why it is perfect for this “almost spring but still pretty much winter” time of the year.

And this dish is packed with protein. The beans alone add over 26 grams of protein to this recipe and all together with the other ingredients it ends up being over 37 grams of protein.

I always top this recipe with avocado. It’s creamy texture and rich flavor works as a healthier substitute for sour cream on top of soup, stew or chili.

This recipe calls for dairy-free tomato soup. Make sure you check the labels if you want to keep it dairy free. Since changing my diet I am always shocked at how many veggie soups have dairy or butter in them. I use Imagine Creamy Tomato Organic Soup, which is the same brand Alicia recommends.

Tomato Soup with Pinto Beans & Avocado

Recipe Type: Dinner

Author: Tedi

Prep time: 5 mins

Cook time: 45 mins

Total time: 50 mins

Serves: 1-2

A hearty soup that’s filling and delicious. {dairy-free, vegan}

Ingredients

2 avocados
2 cups dairy-free tomato soup
2 tsp soy sauce
1 tsp olive oil
1 garlic clove, minced
1/2 of one medium size onion, roughly chopped
1(15 oz) can pinto beans
3 leaves fresh basil, roughly chopped
1/4 tsp oregano
salt, to taste

Instructions

In a large soup pot combine tomato soup, olive oil, soy sauce, onion and garlic. Bring to a boil. Drain beans and then add them to pot. Return to a boil, then reduce heat and simmer for 30 minutes.
After the 30 minutes add basil, oregano and salt. Simmer for another 15 minutes.
Serve hot with diced avocado on top.

I hope you guys like this recipe as much as I do. I’ve got another pot on the stove right now. And on a different note, today marks ONE YEAR since I launched my blog! I can’t even believe it. Is there anything you want to see more of in year two?? Let me know!

Now I’ve got to go…I have a puppy gnawing on my sleeve! 🙂

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