Black Bean Soup with Pinyon Nuts
Recipe type: Lunch, Dinner
Cuisine: Camp Cooking
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
From the ingredient stand point this is a pretty simple vegetarian soup. You can make it rustic-style which is how you’d probably have it at the campsite, or gourmet it up in a home kitchen by making a puree of part of the mix and adding it back to the soup. As is typical of most bean soup recipes, this one is even better the second day.
  • 4 cans of black beans – drained and rinsed
  • 2 Tbs. olive oil
  • 1 medium onion – finely diced
  • 1 leek – carefully cleaned and finely sliced
  • 2 jalapeno chiles – seeds removed and finely diced
  • 1 clove garlic – smashed and minced
  • 4 cups water
  • ¾ cup plain Greek yogurt
  • 4 Tbs. cilantro – roughly chopped
  • 4 Tbs. mint – finely chopped
  • ⅓ cup pinyon nuts – toasted and chopped
  • 1 ½ tsp. salt
  • hot sauce (optional)
  1. Open two cans of black beans. Drain and rinse thoroughly.
  2. Heat Dutch oven over medium high heat.
  3. Add olive oil, then onion, leek, jalapeno, and garlic to sauté.
  4. Add beans and water, then bring to boil.
  5. Simmer until beans are heated through.
  6. Add salt.
  7. If you want, puree half the beans in a blender until smooth and the return to pot. (For rustic type soup, skip this step.)
  8. Add yogurt and reheat, stirring in pinyon nuts and cilantro.
  9. Reserve some nuts for garnish along with mint.
  10. Serve, allowing diners to add hot sauce to taste as desired.
Recipe by 50 Campfires at