This week, marking the official beginning of summer, is going to be incendiary in many parts of the US — even the relatively benign northeast, where I live. Thank you for joining me in choosing foods that contribute less to this warming world. Yet as we know, the plant-forward way of eating is satisfying and delicious.
This week’s selections will have you in and out of the kitchen in no time, and will focus on fare that needs no cooking, or very little.
Make sure to scroll to the very end to find a special bonus in this week’s subscriber-only mailing, a sneak peek at 3 cold summer soups from the pages of the latest edition of Vegan Soups and Stews for All Seasons in addition to the one just below.
Easy Vegan Quick Cold Pinto Bean Soup
With the help of a food processor, this tasty no-cook and naturally vegan cold pinto bean soup recipe is ready to eat in minutes. Embellished with fresh tomatoes, peppers, and olives (as well as a few optional garnishes), it’s a fantastic main-dish soup for warmer months.
You can go crazy (in a good way) with the toppings, which really make the dish special. Must-haves are fresh tomato, bell pepper, olive, and avocado; if you’d like, you can go a few steps further with fresh chile pepper, vegan sour cream, and more.
Find the full post with more tips and a printable recipe card here.
What to serve with cold pinto bean soup
Serve with stone-ground tortilla chips with salsa and/or warmed flour tortillas.
Add fresh corn on the cob and/or a potato salad for a larger meal. Here's a roundup of tasty vegan potato salads.
!!Don’t be daunted by this ingredient list!! It really is super quick and easy to make.
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