0 from 6 votes
Pinto Bean Soup
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!
Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 6 servings
Calories: 109 kcal
Course:
Soup
Cuisine:
American
Ingredients
- 1 tablespoon oil from sun dried tomatoes substitute olive oil
- 1 onion medium, chopped
- 1 carrot medium, chopped
- 1 celery stalk chopped
- 1 red chili pepper chopped
- ⅓ cup sun dried tomatoes in oil chopped
- 3 cloves garlic minced
- 1 teaspoon oregano
- 1 teaspoon sage chopped
- ½ teaspoon ground cumin
- ½ teaspoon salt adjust to taste
- ¼ teaspoon black pepper adjust to taste
- 2 bay leaves
- 14 oz diced tomatoes 1 can, fire roasted works too!
- 14 oz pinto beans 2 cans rinsed, drained
- 2 cups vegetable stock
- 2 tablespoons fresh parsley chopped, substitute with chives
Instructions
- Set the Instant Pot to sauté mode. Add oil from sun dried tomatoes (or olive oil). Once hot, add chopped onions, carrots and celery and cook for 4 minutes, stirring occasionally until aromatic.
- Add the red chili peppers, 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. Check consistency of the soup. The beans should be well cooked, but not mushy.
- Sprinkle fresh chopped parsley and serve hot!
Cup of Yum
Notes
- If using dried pinto beans, add 2 cups to a bowl with cold water and soak for 15 to 30 minutes. Cook for 20 minutes in the Instant Pot first, and check the consistency. Cooking time may vary more or less depending on the age of the beans, new harvests usually cook faster!
- If using dried pinto beans, add 2 cups to a bowl with cold water and soak for 15 to 30 minutes. Cook for 20 minutes in the Instant Pot first, and check the consistency. Cooking time may vary more or less depending on the age of the beans, new harvests usually cook faster!
Nutrition Information
Calories
109kcal
(5%)
Carbohydrates
20g
(7%)
Protein
5g
(10%)
Fat
2g
(3%)
Saturated Fat
0.3g
(2%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
1g
Trans Fat
0.002g
Cholesterol
1mg
(0%)
Sodium
729mg
(30%)
Potassium
543mg
(16%)
Fiber
5g
(20%)
Sugar
5g
(10%)
Vitamin A
2139IU
(43%)
Vitamin C
29mg
(32%)
Calcium
75mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 109
% Daily Value*
| Calories | 109kcal | 5% |
| Carbohydrates | 20g | 7% |
| Protein | 5g | 10% |
| Fat | 2g | 3% |
| Saturated Fat | 0.3g | 2% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.002g | 0% |
| Cholesterol | 1mg | 0% |
| Sodium | 729mg | 30% |
| Potassium | 543mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 2139IU | 43% |
| Vitamin C | 29mg | 32% |
| Calcium | 75mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.