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    You are in: Home / Recipes / Southwestern Pinto Bean Soup (Pc) Recipe
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    Southwestern Pinto Bean Soup (Pc)

    Southwestern Pinto Bean Soup (Pc). Photo by melodysmind

    1/1 Photo of Southwestern Pinto Bean Soup (Pc)

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    Blue Karma's Note:

    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.

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    Units: US | Metric

    To Garnish


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

    Browse Our Top Bisques/Cream Soups Recipes

    Ratings & Reviews:

    • on December 11, 2013


      I've made this soup dozens of times. It's alway a hit and a great stand-by for me Many thanks to the chef.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 01, 2013


      Tastes great, but I'd not call it "light", as it's very hearty and filling. Be sure to serve it with a wedge of lime, the acidity adds a bright, fresh note that bean soups really need. Also, when pressure cooking beans a small amount of oil is recommended to prevent the beans from foaming up and clogging the valves. I used a ham hock in mine, and I agree that a little Mexican chorizo would be a great addition, as it contains vinegar and would also provide a little "chew" to the texture. My skeptical husband really enjoyed this soup.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 28, 2012


      My family enjoyed this easy to make soup. Thanks for the recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Southwestern Pinto Bean Soup (Pc)

    Serving Size: 1 (459 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 478.9
    Calories from Fat 25
    Total Fat 2.8 g
    Saturated Fat 0.4 g
    Cholesterol 0.0 mg
    Sodium 199.4 mg
    Total Carbohydrate 98.0 g
    Dietary Fiber 18.8 g
    Sugars 10.4 g
    Protein 23.5 g

    The following items or measurements are not included:

    vegetable broth

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