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Pinto bean and tomato soup recipe, a la George's Marvellous Medicine

This isn't really a recipe as such, more a guide to making a soup. I wasn't planning on publishing this originally but when my normally food-indifferent other half said "I like this, we should have it again", I knew I was onto a winner.

Please, dear reader, forgive the lax methodology for this recipe: it was something like George's Marvellous Medicine, I suspect I ever try and recreate it the recipe exactly again, I'll never achieve the same effect and will be forever haunted by my failure.

So, in the interests of trying to make the soup as I did the first time, here's the recipe as I think it happened.

Pinto bean and tomato soup
Makes three to four decent sized bowls

How you do it 
Open your fridge and your cupboard, look at all the odds and ends therein, and try to work out what you could make out of them.
Contemplate whether a vegan chorizo could be combined with leftover Christmas pudding for a satisfying meal.
Decide not.
Sit down, have a glass of wine while you consider what stands between you and eating a bowl of runty radishes for tea.
Wonder if a radish is an acceptable sandwich filling. Radishes and chorizo maybe?
Decide not.
Find and chop one white onion, fry for a bit while you finish the wine. Add in a tablespoon or so of paprika and one of ground coriander. Add in the three chopped cloves of garlic and fry a bit more.
Find two carrots at the bottom of the vegetable drawer, try to ignore the fact they're so old they may now be sentient. Chop into chunks, add to saucepan, fry for a couple of minutes.
Wonder what's on the telly, eat a biscuit.
Add a pint of veggie stock, a bay leaf, a tin of chopped tomatoes, and a drained tin of pinto beans. Bring to a simmer.
Leave for enough time to read the magazine from the Sunday paper you got a week ago. Check if the carrots are cooked, if not, read another Sunday magazine. Repeat process until magazines run out, or carrots are cooke through.
Take soup off heat, blend.
Remember you didn't remove bay leaf.
Curse, fish out bay leaf.
Blend til smooth.
Taste. Decided soup needs salt, pepper, Worcestershire sauce and a bit of hot sauce.
Wonder if anyone will notice the increasing number of recipes on your website that use Worcestershire sauce.
Decide not.
Serve with dry bread or bread and mayonnaise, as you've forgotten to buy any spread.
Congratulate self on not starving for another day.
Dig out what remains of soup the next day, enjoy compliment from boyfriend, hurriedly try and remember recipe and photograph soup for blog.

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  1. Ha ha, great post, sounds like a great soup. I have blended the bay leaf many times. My boyfriend is from the same school of cooking - he puts Henderson's Relish (Yorkshire vegan friendly version of Worcestershire) in everything too.

    1. If you've made something that can't be improved by Worcestshire, soy or liquid smoke, you're cooking something wrong. Or making dessert!

  2. that sounds so delicious! and i love the color!

  3. That was great - what a stream of consciousness! Oh, it's like that so many times at our house. I only can make it through by making a calendar. Otherwise, I throw stuff together that horrifies my children.

    1. It'll happen to them too, it's got to! Surely it's only a matter of time til they're wondering if chayote and molasses go together!

  4. Ha ha! I just thought I should inform you that I read this post out loud to my boyfriend while he was making breakfast. There was definitely an entertainment value here. :) And I also appreciated the many British things going on here (christmas pudding, biscuits, telly... ha ha).

  5. Too funny, what a great post! Even when you take away the humour it sounds like a great recipe. Pinto bean and tomato soup sounds like something my other half would adore too.


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