Slow Cooker Tomato and Pinto Bean Soup

In recent months I have been on a huge journey of discovery with my own body. Firstly I discovered I have low testosterone levels and then a few months later I also discovered how a slightly underactive thyroid. In the past few months I have been trying to eat foods that will help to increase my testosterone and my thyroid as well.

As hippocrates the father of medicine one said, ‘Let food be thy medicine and medicine be thy food.’ It’s a quote that is thousands of years old. However it acknowledges the importance of healthy eating and how the nutrients in various foods have healing properties. Pinto beans are packed with goodness and a great source of energy. They are perfect if you suffer with hypothyroidism and they made a delicious soup too.

Do you have any underlying health care conditions and do you try to eat a healthy diet? Let me know in the comments below and please don’t forget to like and follow me.

Gifts from Grandpa is my NEW recipe book – out NOW and available to buy on Amazon for only £19.99. Plus £1 from the sale of each book will go to Crisis the homeless charity.

Equipment needed

  • Sharp knife
  • Chopping board
  • Slow cooker
  • Teaspoon
  • Food processor
  • Measuring jug

Ingredients

  • Dried pinto x 200g
  • Onions x 1
  • Garlic x 1 – 2 cloves
  • Tomatoes x 2 400g tins
  • Carrots x 2
  • Butternut squash x 200g
  • Vegetable or chicken stock or bone broth x 800mls
  • Tahini x 2 tbsps
  • Tomato puree x 2 tbsp
  • Dried mixed herbs x 1 tsp
  • Salt and pepper to taste

Method

  • Soak the chickpeas beans overnight.
  • Drain the beans through a colander and rinse them well.
  • Add the beans to a large saucepan and cover the beans with water and then 2 inches above that as well.
  • Put baking powder into the water and turn the heat onto high.
  • Boil the beans for at least 20 mins.
  • When they start to soften remove from the heat.
  • Pour through the colander and rinse.
  • Set aside.
  • Peel and roughly chop the onions and garlic.
  • Peel the butternut squash and remove any seeds.
  • Then cut the squash into 1 centimetre pieces.
  • Peel the carrot and cut into 1/2 centimetre pieces.
  • Then add these to the slow cooker.
  • Next add in the pinto beans, dried mixed herbs, tahini, tomato puree and tinned tomatoes to the pot.
  • Season with salt and pepper to taste.
  • Turn the slow cooker on low for eight hours or on high for four hours.
  • An hour before the end of cooking time, turn the slow cooker off and leave the soup to cool.
  • Once it has cooled slightly but not completely, add into the food processor.
  • The process may need to be done in two batches as the food processor may not be big enough for all the soup. Use the measuring jug if necessary.
  • Put the soup back into the slow cooker and keep on ‘keep warm’ until ready to serve.
  • Finally, serve with bread or wraps and enjoy.
Slow Cooker Tomato and Pinto Bean Soup

Slow Cooker Tomato and Pinto Bean Soup was very well received by my little family. To be honest, I was pleasantly surprised by this as one. Plates were cleaned by the end of meal ready to put back into the cupboards (only joking!). On a more serious note, you could make a large batch of this soup and freeze it. Then there will be leftovers for another occasion. However you decide to eat or drink this dish, as always, please enjoy.