Phone: +1 (800) 434-2929

Beans And Greens Soup by Chili Smith


  • 1 pound pinto beans, sorted, washed and soaked in water for 12 hours (We recommend our Eye Of the Goat)
  • 3 cloves garlic, peeled and crushed
  • 1 large onion, peeled and chopped
  • 1 1/2 tsp cumin seed
  • 1 tsp red pepper flakes
  • 1/4 cup chopped cilantro
  • 2 tsp liquid smoke flavoring (optional)
  • 4 cup finely chopped kale, chard, collards or mustard greens, cooked
  • 2 tbs olive oil
  • 1 tsp salt
  • 1 – 1 1/2 tbs cider vinegar
  • pepper, to taste
  • 2 cup diced fresh tomato
  • 1/2 cup low-fat plain yogurt or sour cream (Can use a vegan Sour cream)


Drain soaked beans and place in a heavy, deep, non-aluminum pan. Add garlic, onion, cumin seed, red pepper flakes and enough water to cover by 2”. Bring to a boil and lower to simmer and cook, covered, about 1 – 1 ½ hours. Add more water as needed. Stir often and cook until beans are tender.

Using about half the bean mixture, carefully purée in blender. Return to pot with other beans. Add cilantro and smoke flavoring. Continue to cook for 10 – 15 minutes, covered. If necessary, add water or chicken broth or veggie broth to thin soup. Cook greens as directed on package. Toss greens with olive oil and stir into soup with salt and vinegar to taste. To serve, season with ground pepper. Spoon hot soup into bowls and top with ½ c. chopped tomatoes and a tablespoon of yogurt or sour cream.

Serves 8: (1 ½ c. servings)

Prep time: 2 hours

Per serving: cal 279, fat 5 g, sat fat 1 g, % cal from fat 16%, pro 15 g, carbo 46 f, chol 0, fiber 16.5 g, sod. 340 mg

Share this post

Share on facebook
Share on google
Share on twitter
Share on linkedin
Share on pinterest
Share on print
Share on email