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Southwestern Pinto Bean Soup (Pc)

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“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.”
READY IN:
20mins
SERVES:
4-6
UNITS:
US

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.

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