Winter Pinto Bean Soup with Freekeh and Lemon Recipe
If you haven’t used freekeh, you are in for a real treat. Freekeh is a wheat that has been harvested early, while the grains are still tender and green. Look for fresh freekeh that has a greenish hue. You can find it in most specialty or Middle Eastern shops. Feel free to replace it with quinoa or another grain, but use only 1 cup if you are swapping it for another grain. This recipe was inspired by Yasmin Khan who wrote Zaitoun.
Ingredients
- 1 cooking onion
- 2 carrots
- 2 celery stalks
- 1-2 tbsp olive oil
- ½ tsp ground cumin
- ½ tsp ground coriander seed
- ½ tsp baharat or allspice
- 2 cloves garlic, chopped finely
- 1 14-oz can (400 g) pinto beans, drained and
- rinsed
- 150 g/¾ cup freekeh or any other grain
- 2 cups/500 ml stock, chicken or vegetable
- 2 cups of just-boiled water (or you can use a
- total of 4 cups stock)
- Kosher salt to taste (depends on the salt
- content of the stock and how much stock you
- use)
- Freshly ground pepper
- 2 tbsp lemon juice
- For Serving
- Olive oil to drizzle
- Lemon wedges
- A dollop of full-fat yogurt, sour cream or
- labneh
- Handful of minced chives
Instructions
- 1
In a food processor, pulse chop the onion, carrots and celery until you have a medium-fine dice (don’t mince it too small). If you are chopping in the food processor, you can chop all three vegetables at once. If you are chopping by hand, do a ½-inch dice.
- 2
Heat a medium-sized pot on medium heat. Add the olive oil.
- 3
Add the onion, carrots and celery and sauté until lightly browned, about 10-15 minutes.
- 4
Add the cumin, coriander, baharat or allspice, and toast until fragrant, about 2-3 minutes.
- 5
Add the garlic and cook until fragrant, about 1-2 minutes.
- 6
Add the beans, freekeh, stock, boiled water and at least ½ teaspoon salt and a little pepper(more if you are using unsalted stock) and bring to a boil. Cover, turn the heat to low and let simmer for 45 minutes or until the freekeh is soft.
- 7
Add the lemon juice. Taste. Add more salt and pepper as needed.
- 8
Ladle the soup into bowls. Serve drizzled with olive oil, a lemon wedge, a dollop of yogurt, sour cream or labneh and minced chives. Serves 6.
Tips & Storage
- How to Store
- Soup stores beautifully! Keep in the refrigerator for up to 5 days in an airtight container. The flavors often improve overnight.
- Can I Freeze This?
- Most soups freeze wonderfully for up to 3 months. Cool completely, then store in freezer-safe containers leaving room for expansion. Thaw overnight in the fridge.
- Make Ahead Tip
- This soup is perfect for meal prep. Make a big batch on Sunday and enjoy it throughout the week. Simply reheat on the stovetop over medium heat.
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Frequently Asked Questions
How do I make Winter Pinto Bean Soup with Freekeh and Lemon?
This Winter Pinto Bean Soup with Freekeh and Lemon recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 25 ingredients and the recipe is designed for home cooks of all skill levels.
Can I freeze this winter pinto bean soup with freekeh and lemon?
Absolutely. This soup freezes beautifully for up to 3 months. Cool completely and store in freezer-safe containers. The flavors often taste even better the next day.