SOUTHWESTERN PINTO BEAN SOUP (PC)
A tasty, light bean soup. Inspired by Lorna Sass' recipe in "Great Vegetarian Cooking Under Pressure". I've eliminated oil and increased the zip. I love that it can be on the table in well under 30 minutes.
Provided by Blue Karma
Categories Beans
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Place 1 cup of vegetable broth in 4 quart (or larger pressure cooker). Bring to a full simmer.
- Add garlic to broth, simmer 1 minute.
- Add chopped onions and diced red bell pepper to garlic broth mix. Simmer 2 minutes.
- Drain and rinse pinto beans from overnight soak. Add to the mixture in the pressure cooker.
- Add oregano, cumin, chipotle peppers, corn and water to the pressure cooker.
- Bring to a full boil. Seal cooker with lid and bring to high pressure.
- Cook beans at high pressure for 10 minutes. Allow pressure to come down naturally (or you may use speed release if your pressure cooker supports this).
- Put tomato paste in blender. Add 1 cup of the bean mixture to the blender and puree.
- Return the pureed mixture to the cooker and season with salt and pepper to taste.
- Garnish with diced tomatoes, cilantro and avocado and green onions.
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Patricia Padilla
[email protected]I love the flavor of this soup. It's the perfect balance of spices.
Aya Ouardi
[email protected]This soup is a great way to warm up on a cold winter day. It's also a great way to get your daily dose of vegetables.
rasodi rasi
[email protected]I made this soup for a tailgate party. It was a huge hit! Everyone loved the flavor, and it was the perfect food to eat on a cold day.
Antonio Rosebur
[email protected]This soup is a great way to use up leftover chicken. I always have a few pieces of chicken left over after dinner, and this soup is a great way to use them up.
Riyad Hosan
[email protected]I love that this soup is so versatile. I've made it with different types of beans, vegetables, and spices. It always turns out great!
Shahzaib Raza
[email protected]This soup is a great make-ahead meal. I like to make a big batch on the weekend and then eat it throughout the week.
The Dev Nut
[email protected]I made this soup in my slow cooker. It was so easy! I just threw all the ingredients in the pot and let it cook all day.
Joanne Rakosi
[email protected]This soup is a great way to sneak vegetables into my kids' diet. They love the flavor, and they don't even realize they're eating healthy.
zain asghar
[email protected]I'm a vegetarian, so I omitted the chicken from this recipe. It was still delicious!
Sara Kornder
[email protected]This soup is perfect for a crowd. I doubled the recipe and it fed a group of 10 people with leftovers.
Nakandha Joan
[email protected]I love the smoky flavor of this soup. I used a chipotle pepper in adobo sauce, and it gave the soup a nice kick.
Ch Ahmad
[email protected]This soup is a great way to use up leftover beans. I always have a can or two of pinto beans in my pantry, so this is a go-to recipe for me.
ali faiz
[email protected]I added some extra vegetables to this soup, like carrots and celery. It turned out great!
Aiyannah
[email protected]This soup is easy to make and it's packed with flavor. I love that I can use canned beans, which makes it a quick and easy meal.
abdallah dauda muhammad
[email protected]I made this soup for a potluck and it was a hit! Everyone loved it, and I got several requests for the recipe.
Azamalee110 Official
[email protected]This soup is perfect for a cold winter day. It's warm and comforting, and the flavors are amazing.
AGP Solution
[email protected]I'm not usually a fan of pinto beans, but this soup changed my mind. The beans were tender and flavorful, and the soup had just the right amount of spice.
Neha Islam
[email protected]This soup is a fiesta of flavors! The combination of spices, beans, and vegetables creates a rich and hearty broth. I especially enjoyed the smoky flavor from the chipotle peppers.