Southwestern Pinto Bean Soup (Pc)

Total Time
20mins
Prep
10 mins
Cook
10 mins

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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Ingredients

Nutrition

Directions

  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.
Most Helpful

5 5

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.

4 5

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.

4 5

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