Gluten Free, Low Sodium Hearty Pinto Bean Buffalo Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 lb. Ground Buffalo2 lb. Pinto Beans (rinsed, sorted)4 c. Raw Potatoes4 T. Chopped Onion1 clove garlic, minced1 Tepin (optional)Season as desired with gluten free seasonings:2 T. Basil1 T. Oregano1 t. White Pepper1 T. Chili Powder1 t. Cumin PowderOptional Topping:1 pat of gluten free buttersea salt
Note: A Tepin Pepper is a tiny little HOT pepper that you do NOT touch with your hands if you use it. They add a really neat flavor. One can go a LONG way! :)
Note that you could use a crock pot for this as well. I like to fuss with it while it simmers.
After rinsing and sorting the pinto beans, place them in a large cooking pot, cover with water, and soak overnight. The next day, when ready to finish preparation, pour beans into a strainer and allow them to drain.
While beans are draining, put the ground buffalo into the now empty cooking pot over med-low heat, break up meat with a large stirring spoon or spatula, and add 1/2 seasonings. Stir. (I season by smell and adjust, start with less - you can always add)
As the meat begins browning and absorbing the seasoning, chop the onion and mince the garlic. As you chop, mince, and stir, the browning of the meat will complete and the beans can go back into the cooking pot. Cover with water, plus one inch. Turn heat up to med-high, add remaining seasoning , stir. (again, go by smell/taste - you can always add)
As the ingredients heat, clean the potatoes. Use whatever kind you like. (I use baby golden or red because of the tasty skin) Cut the potatoes directly into the cooking pot, as these cook they will help thicken the soup.
Continue to stir occasionally as the ingredients come to a simmer. Reduce heat and let simmer for 2.5 to 3.5 hours or until beans are tender stirring occasionally.
For a thick soup, use the spoon to mash the potatoes and some of the beans.
Number of Servings: 10
Recipe submitted by SparkPeople user FIRSTFERRET.
Note that you could use a crock pot for this as well. I like to fuss with it while it simmers.
After rinsing and sorting the pinto beans, place them in a large cooking pot, cover with water, and soak overnight. The next day, when ready to finish preparation, pour beans into a strainer and allow them to drain.
While beans are draining, put the ground buffalo into the now empty cooking pot over med-low heat, break up meat with a large stirring spoon or spatula, and add 1/2 seasonings. Stir. (I season by smell and adjust, start with less - you can always add)
As the meat begins browning and absorbing the seasoning, chop the onion and mince the garlic. As you chop, mince, and stir, the browning of the meat will complete and the beans can go back into the cooking pot. Cover with water, plus one inch. Turn heat up to med-high, add remaining seasoning , stir. (again, go by smell/taste - you can always add)
As the ingredients heat, clean the potatoes. Use whatever kind you like. (I use baby golden or red because of the tasty skin) Cut the potatoes directly into the cooking pot, as these cook they will help thicken the soup.
Continue to stir occasionally as the ingredients come to a simmer. Reduce heat and let simmer for 2.5 to 3.5 hours or until beans are tender stirring occasionally.
For a thick soup, use the spoon to mash the potatoes and some of the beans.
Number of Servings: 10
Recipe submitted by SparkPeople user FIRSTFERRET.
Nutritional Info Amount Per Serving
- Calories: 237.3
- Total Fat: 1.6 g
- Cholesterol: 27.7 mg
- Sodium: 253.3 mg
- Total Carbs: 35.2 g
- Dietary Fiber: 9.8 g
- Protein: 21.1 g
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