From Nava Atlas. I used navy beans in place of pinto. This soup is like a bean gazpacho.
Cool bean puree
2 16-ounce cans navy beans, drained and rinsed
1 16-ounce can stewed or diced tomatoes, undrained
2 scallions, coarsely chopped
1/4 cup fresh cilantro or parsley leaves
juice of 1 lemon
1 teaspoon chili powder
1 teaspoon ground cumin
1 medium green (I used red) bell pepper, cut into 1″ pieces
4 ripe plum tomatoes, cut into large chunks
1/2 cup pitted black olives
1 teaspoon (or more, if you like) chopped mild green chilies (fresh or canned), optional
up to 1 1/2 cups vegetable stock, as needed
Combine the beans, canned tomatoes, scallions, and cilantro or parsley in a food processor, and process until well pureed. Transfer to a large serving container and stir in the lemon juice, chili powder, and cumin.
Place the red pepper and fresh tomatoes in the food processor and pulse on and off 2 or 3 times. Add the olives and pulse on and off quickly , 2 or 3 times more, or until the vegetables are finely chopped (approximately 1/4″ pieces).
Stir into the bean puree, then add the chilies if desired. Stir in enough stock to achieve a medium-thick consistency. Serve at once or cover and refrigerate until needed. Makes 6 servings.