Total Time
20mins
Prep 5 mins
Cook 15 mins

This is a filling soup with great flavor, and a really good way to use up stale bread! I used beer bread in my soup, from a 'Zaar recipe, and it was delicious.

Ingredients Nutrition

  • 12 loaf stale bread, cubed
  • 2 cups pinto beans
  • 2 cups chicken stock
  • 1 small onion, coarsely chopped
  • 14 cup roasted red pepper, finely chopped
  • 1 teaspoon minced garlic
  • 1 tablespoon olive oil, for sauteing
  • 1 teaspoon cajun seasoning
  • salt & pepper
  • 14 teaspoon oregano

Directions

  1. Bake stale bread 10 minutes at 300 to give it a crunch.
  2. Heat up stock over medium flame. Add beans to boil.
  3. Meanwhile, sauté onion, pepper, and garlic in oil until the onion is golden and beginning to blacken.
  4. Stir the vegetables into the beans and stock. Add spices to taste. Let simmer for a few minutes.
  5. Stir in bread and let set to soak up some moisture.
  6. Before serving, you might want to add some extra water (because the bread will have sopped up most of the stock).

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a