This delicious and healthy pinto bean soup recipe is perfect for a cold winter day! Vegan and gluten-free as written, and made in just one pot!
01
Add oil and saute chopped onions, carrots, and celery and cook for 4 to 5 minutes, stirring occasionally.
02
Add the chili pepper, tomatoes, and garlic. Cook for 30 seconds. Add other spices. Cook for another minute.
03
Add the fire roasted tomatoes, give it a stir a continue cooking until bubbly for another 2 minutes.
04
Add beans and vegetable stock, season with salt and pepper, and stir. Cok on high pressure for 5 minutes.
05
Let it sit for a few minutes for the flavors to fully absorb, then sprinkle with fresh chopped parsley or fresh cilantro
- You can use dried pinto beans as long as you soak them overnight. - You can try adding different spices or vegetables along with the soup to find what you like best.