Ingredients for Southwestern Pinto Bean Soup Pc
- 1 cup vegetable broth
- 2 cloves garlic, minced
- 1/2 cup chopped onion
- 1/2 cup diced red bell pepper
- Dried Pinto Beans
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- Chipotle Chiles
- 1/2 cup water
- Corn Kernels
- 2 tablespoons tomato paste
- Lime, Juice Of
- Salt And Pepper
- Diced Tomato
- 1/4 cup diced avocado (for garnish)
- 2 tablespoons chopped cilantro (for garnish)
- Green Onion
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Southwestern Pinto Bean Soup Pc? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Southwestern Pinto Bean Soup Pc
- Place 1 cup vegetable broth in a 4-quart pressure cooker.
- Add 2 cloves minced garlic to the broth and simmer for 1 minute.
- Add 1/2 cup chopped onion and 1/2 cup diced red bell pepper. Simmer for 2 minutes.
- Drain and rinse 1 cup pinto beans (soaked overnight).
- Add the rinsed pinto beans to the pressure cooker.
- Stir in 1 teaspoon dried oregano, 1/2 teaspoon ground cumin, 1/2 teaspoon chipotle powder (or 1-2 finely chopped chipotle peppers in adobo sauce), 1/2 cup frozen corn, and 1/2 cup water.
- Bring the mixture to a full boil.
- Secure the pressure cooker lid and cook on high pressure for 10 minutes.
- Allow the pressure to release naturally.
- In a blender, combine 2 tablespoons tomato paste and 1 cup of the cooked bean mixture. Blend until smooth.
- Return the pureed mixture to the pressure cooker.
- Season with salt and pepper to taste.
- Garnish with 1/4 cup diced tomatoes, 2 tablespoons chopped cilantro, 1/4 cup diced avocado, and 2 tablespoons chopped green onions before serving.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
41g
Fat
2g
Carbs
32g
