Southwestern Pinto Bean Soup (Pc) Recipe

Name: Southwestern Pinto Bean Soup (Pc)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup vegetable broth (good when made with broth from potato peels, onion skins and garlic!); 2 tablespoons minced garlic; 2 large onions, chopped; 1 large red bell pepper, seeded and diced; 1 1/2 cups dried pinto beans, rinsed, sorted, and soaked overnight; 2 teaspoons oregano (mexican oregano, if you can find it); 2 teaspoons cumin; 2 chipotle chiles (if dried, stem and mince. If canned, smash and add a bit of the adobo sauce); 4 cups water; 2 cups corn kernels; 3 ounces tomato paste; 1 lime, juice of; salt and pepper; To Garnish; diced tomato; diced avocado; minced cilantro; chopped green onion

Servings: persons

1 cup vegetable broth (good when made with broth from potato peels, onion skins and garlic!)
2 tablespoons minced garlic
2 large onions, chopped
1 large red bell pepper, seeded and diced
1 1/2 cups dried pinto beans, rinsed, sorted, and soaked overnight
2 teaspoons oregano (mexican oregano, if you can find it)
2 teaspoons cumin
2 chipotle chiles (if dried, stem and mince. If canned, smash and add a bit of the adobo sauce)
4 cups water
2 cups corn kernels
3 ounces tomato paste
1 lime, juice of
salt and pepper
To Garnish
diced tomato
diced avocado
minced cilantro
chopped green onion

1
Place 1 cup of vegetable broth in 4 quart (or larger pressure cooker). Bring to a full simmer.
2
Add garlic to broth, simmer 1 minute.
3
Add chopped onions and diced red bell pepper to garlic broth mix. Simmer 2 minutes.
4
Drain and rinse pinto beans from overnight soak. Add to the mixture in the pressure cooker.
5
Add oregano, cumin, chipotle peppers, corn and water to the pressure cooker.
6
Bring to a full boil. Seal cooker with lid and bring to high pressure.
7
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).
8
Put tomato paste in blender. Add 1 cup of the bean mixture to the blender and puree.
9
Return the pureed mixture to the cooker and season with salt and pepper to taste.
10
Garnish with diced tomatoes, cilantro and avocado and green onions.

287

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 cup vegetable broth (good when made with broth from potato peels, onion skins and garlic!), 2 tablespoons minced garlic, 2 large onions, chopped, 1 large red bell pepper, seeded and diced, and more.

Yes, Southwestern Pinto Bean Soup (Pc) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Southwestern Pinto Bean Soup (Pc)

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