Pinto Bean Soup
Super easy recipe
Vegan, gluten-free and made in just one pot!
check it out!
– Sun dried tomatoes – Carrot – Celery stalk – Cloves garlic – Red chili pepper – Diced tomatoes – Pinto beans – Vegetable stock
Set the Instant Pot to sauté mode. Add oil from sun dried tomatoes.
Once hot, add chopped onions, carrots and celery and cook for 4 minutes, stirring occasionally until aromatic.
Add the chili pepper, sun-dried tomatoes, and garlic. Stir and add oregano, sage, cumin, salt, pepper and bay leaves. Cook another minute.
Add canned tomatoes, give a stir a continue cooking until bubbly for another 2 minutes.
Add beans and vegetable stock, then add salt and black pepper to taste, and stir it well. Cover with the lid and set to sealing position.
Then, cook on high pressure for 5 minutes. Once cooked, do a quick release carefully. The beans should be well cooked, but not mushy.
Sprinkle fresh chopped parsley and serve hot!
Full Recipe Here
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