Page Feedback

Enter Photo Contest

Piñon Nut and Mint Soup

Piñon nut and mint soup"


2 10-1/2 oz cans beef consommé
3 cups water
½ cup raw piñon nuts
2 (1 lb, 4 oz) cans chick peas, drained and rinsed
leaves of 2 stalks fresh mint, washed


Place consommé, water and piñon nuts in a large saucepan and bring to boil.

Reduce heat, add chick peas and simmer 15 minutes.

Turn heat off, add mint leaves and let steep about a minute.

Serve at once, seasoning each helping with fresh ground black pepper.

Back To Top


6 to 8 servings

Nutritional Information
Per Serving

no nutrition information available

Version 3.5 now available for iOS, Android, and Kindle Fire!
Learn More