The Soup Queen

I made this soup a few times already and I really like the combination of two types of beans in the soup. Their textures are completely different and that is what makes this soup a true winner. I usually get fresh pinto beans in pods when I go to the market. Peeling them is Nic's job although it isn't really that hard to peel them. They're beige beans speckled with red dots. My vegetable seller tells me these beans are great for soups as they're nourishing. Pinto in Spanish means "painted". A quick search on pinto beans turns up wonderful information. You can find out more about the nutritional profile of these beans here and here . As for black soya beans, I use the dried variety which I get from my sundry goods store in the market. Before you use them, you have to dry fry them in a pan until their black skins crack open to reveal their green insides. Black soya beans contain antioxidants and are deemed high in Vitamin E content. They are also anti...