Thursday, January 28, 2010

Tofu And Pinto Bean Soup

It's almost Friday, which means the weekend will be here soon, and that's generally a good thing. However, my classes begin again on Saturday and I work on Sundays now, so Thursday is actually my weekend. I've spent the day doing yoga, baking apple pie (following the elimination diet guidelines of course), and generally being a happy hermit in my apartment. I'm at a bit of a standstill with my diet, as many of my symptoms (headaches, fatigue, flushed cheeks) came back yesterday and I can't figure out what triggered it. Is it something I ate? Is it a delayed sign of detoxification? Since I haven't figured it out, I'm holding off on adding any more foods to my diet until the symptoms go away. Right now I'm in phase two, and I've added lemons, but am waiting before I add in tamari. In the meantime, I want to thank you all for your support. The truth is, if I wasn't blogging about this, I would have given up and bought a hunk of cheese days ago! Just by reading, you're all keeping me honest, and helping me to get healthier.

Now, today's post is NOT an elimination diet recipe. I made this soup weeks ago, but never had a chance to post it. Since today's the last day to post my recipe for Go Ahead Honey, It's Gluten Free, I decided I'd take a break from elimination diet recipes to give you my Tofu and Pinto Bean Soup. The theme this month is stews from around the world, so I'm not sure this really counts. Personally when I think of anything with tofu, I think of my hometown of Northampton in Massachusetts. But this was inspired by my recipe for Spanish Rice and Beans, so if I'm reaching, I could say this is from Spain. In a roundabout way. Well, either way, this is a hearty vegetarian soup that's good for cold nights and would go great with a warm hunk of bread and a salad.

Tofu and Pinto Bean Soup
Print-Friendly Recipe

7 oz tofu (1/2 container), crumbled into pieces
1 1/4 cups dried pinto beans, soaked overnight, then simmered in water with the top on for 4 hours - save the cooking liquid (for a faster version, use canned beans)
1 14.5 oz. can diced tomatoes
2 carrots, chopped
1 zucchini, chopped
1 green bell pepper, chopped
3 radishes, finely diced
2 garlic cloves, diced
12 green olives, cut in thin slices
2 tsp. olive oil
1 tsp. coriander
1 tsp. cumin

  1. Heat olive oil in a soup pan. Add carrots and garlic. Saute, stirring occasionally about 3 minutes.
  2. Add green peppers. Saute 1 minute.
  3. Add zucchini and saute another 2 minutes.
  4. Add radishes. Saute another minute.
  5. Add tomatoes with their liquid.
  6. Add pinto beans and 1/2 cup of cooking liquid. Add 1 1/2 cups of water. Add spices.
  7. Stir and allow to come to a boil. Turn heat down to low and simmer with top on for 30 minutes.
  8. Add green olives and tofu and simmer with top on another 30 minutes
Serves 4.

This post is linked to Friday Foodie Fix where the ingredient of the week is...beans! So if you need a recipe for those beans in your pantry, check it out! Shirley of Gluten Free Easily is hosting this month's Gluten-Free Lifestyle Blog Carnival, so be on the lookout for her post with great recipes and tips from the blogosphere! And stop back here this weekend for an elimination diet, phase two apple pie recipe!

Update: This post is linked to a delicious chili cook off. Stop by Miz Helen's Country Cottage for more chili recipes. 

Thanks again for keeping me away from the cheese! I'm craving it, but I'm resisting!


Maggie said...

Um, definitely making this! It looks and sounds so delish. Perfect for our wintery Canadian nights :) Thanks so much. Good luck with the no-cheese-please diet! I think you'll eventually find life is just fine without it :)

Heather @ Life, Gluten Free said...

How yummy! Pinto beans are one of my favorites. I can't eat tofu though. Right before (and after) I was diagnoed with Celiac, tofu would give me really bad stomach pain. I stopped eating it. Oh well! Since then, I read that some celiac's are not able to tolerate tofu.

One of my favorite things as a kid was the tofu chili that my parents made! It was so good.

Just Call Me Zippy said...

This looks wonderful! The weather people are saying we're going to have ice this weekend so it will be a perfect time to make this. I love your soups and stew recipes! Yum!:)

Joelle said...

Reading your blog inspired me to try the Elimination Diet too. I'm jealous that you've been able to stick to the guidelines so well! I'm supposed to still be on Phase 1 but slipped in lemon to make a citric kale salad yesterday. I definitely agree having someone to support you in the process is helpful. My boyfriend is (grudgingly) along for the ride. I've been loving the Elimination Diet recipes you've been posting. Good luck with the rest of it!

Grace said...

Keep up the good work! Love you and miss you xoxox

Juanita said...

So love beany soups and curries - I find them to be real comfort/soul food!

Way to hang in there with the elimination diet - I've done one before and I know how monotonous it can get BUT it is SO worth the outcome!

Iris said...

Maggie and Heather, thanks so much!

Joelle, It's a lot harder than I thought it would be. Good luck and keep me updated on how it's going!

Love you, Grace!

gfe--gluten free easily said...

Looks yummy! What are the "sprinkles" on top?

Cheese is a tough one to give up. I've done it before, but not for long periods of time. Son came home last night, immediately opened the refrigerator, saw some cheddar cheese, and said "all I want is that cheese ... fix me something with that cheese, please." Quesadillas it was then. Cheese is sooo addictive.

Happy Weekend!

Tasty Eats At Home said...

I love the combination of ingredients in this! Yum! And keep it up on your diet. I can imagine it's frustrating! I certainly hope good things will come from your efforts though!

Iris said...

Shirley, Cheese is definitely one of my weaknesses. The sprinkles are tofu. :)

Thanks Alta! I'm sticking with it!

tigerfish said...


comfycook said...

Iris, I am guessing, I can make this without the Tofu. I know that is not what you had in mind but no one in my house eats tofu, including me.

Iris said...

Comfycook - Of course! It would taste just as good without the tofu.

Miz Helen said...

Hi Iris,
I am so excited that you brought your Tofu and Pinto Bean Soup to The Texas Star Chili Cook Off.
Your recipe looks so good. We are going to have so much fun!
Thanks for coming over to The Cottage.


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