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Spicy Pinto Bean Soup

Spicy Pinto Bean Soup

  • Author: Monkey and Me Kitchen Adventures
  • Prep Time: 15 Minutes
  • Cook Time: 14 Minutes
  • Total Time: 19 Minutes (+Rest Time)
  • Yield: 4 Servings 1x
  • Category: Soup
  • Method: Instant Pot/Stovetop
  • Cuisine: Mexican/Southwestern
  • Diet: Vegan

Description

This healthy, oil-free, and low-fat Instant Pot Spicy Pinto Bean Soup is easy to make, satisfying and deliciously bold.


Ingredients

Scale

Base Ingredients:

  • 1 cup yellow onions, fine dice
  • 1 red bell pepper, diced
  • 1 jalapeno pepper, fine dice
  • 2 Tablespoons minced garlic
  • 1 cup vegetable broth *
  • 1 ½ cups water (or broth)
  • 1 Tablespoon tamari *
  • 1 – [ 14 oz. can ] petite diced tomatoes
  • 2 – [ 15.5 oz. cans ] pinto beans, drained and rinsed *
  • ¼ teaspoon baking soda *

Spice/Herb Ingredients:

  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 Tablespoons dried minced onions
  • 1 to 1 ½ teaspoons smoked paprika (+/-)
  • 2 to 3 teaspoons regular chili powder (+/-) *
  • 1 to 1 ½ teaspoons cumin (+/-)
  • 1 teaspoon Mexican oregano *
  • pinch to ¼ teaspoon chipotle powder (+/-)
  • ½  to 1 ¼ teaspoons sea salt (+/-) *
  • 2 bay leaves

Other Ingredients:

  • 1 Tablespoon lime juice

Optional Toppings:

  • Vegan sour cream
  • Vegan plain unsweetened yogurt
  • Avocado slices
  • Freshly chopped cilantro
  • Tortilla chips

Serving Ideas:

  • Over rice

Instructions

Instant Pot Instructions

  1. Place the Spice/Herb Ingredients (except the bay leaves) in a small bowl, mix well, set aside.
  2. Add all the Base Ingredients and Spice/Herb Mix, stir well to combine, then tuck the bay leaves into the mixture. Set the Instant Pot to Manual Pressure High for 14 minutes.  When finished, press Cancel and allow to sit for 4 minutes, then do a Quick Release.  Unplug the Instant Pot.
  3. Once all the pressure is released, carefully remove the lid, add the lime juice. Stir well to combine. Discard the bay leaves.  Then take an emersion blender and blend until the soup is smooth and creamy.  Taste test the flavors and add any additional seasonings at this time, stir to combine, allow at least 5 minutes for the flavors to marry.   Serve with your favorite toppings.

Stove Top Instructions

  1. Place the Spice/Herb Ingredients (except the bay leaves) in a small bowl, mix well, set aside.
  2. Add all the Base Ingredients and Spice/Herb Mix, stir well to combine, then tuck the bay leaves into the mixture. Bring the mixture to a boil, then lower to a simmer and cover with a tight-fitting lid.  Simmer for 40 minutes, stirring occasionally.
  3. Remove the lid, then add the lime juice. Stir well to combine. Discard the bay leaves. Then take an emersion blender and blend until the soup is smooth and creamy.  Taste test the flavors and add any additional seasonings at this time, stir to combine, allow at least 5 minutes for the flavors to marry.   Serve with your favorite toppings.

Notes

*TIPS for Success:

  • Instant Pot: We used an 8-quart Instant Pot.  If using a 6-quart Instant Pot, reduce the time accordingly.  Additionally, if using an Instant Pot, make sure you stir the soup mixture really well after everything has been combined before you set the IP to pressure cook the soup.
  • Liquids: If using an Instant Pot (or stove top), when you remove the lid after the Quick Release, the soup will look very watery.  That is OK, stir the soup really well, then use an emersion blender, food processor or high-speed blender to create a smooth and emulsified soup
  • Bay Leaves: Do not forget to pull out and discard the bay leaves before emulsifying the soup.
  • Flavors to Marry: Make sure you allow at least 5 minutes for the flavors to marry after mashing the beans.  The flavors continue to develop once the soup slightly cools.
  • Extra Beans: If you are looking for some extra texture, add an extra can of pinto beans at the very end after you have blended the beans.  This will create a very creamy soup with some beautiful beans for added texture.
  • Stove Top/Instant Pot Sauté: If you wish to add some extra flavor on the stove top, feel free to sauté the onions, bell peppers, jalapeno and minced garlic until tender. We tried using the sauté function with the Instant Pot doing the same, and it really made no discernable difference.

*Notes Continued:

*Vegetable Stock:   We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.

*Baking Soda:  Baking soda is often used as a neutralizer for dishes that contain a lot of acidity, typically from tomatoes.  We use it in this dish to remove some of the tomato acidity (from the petite diced tomatoes) without losing the tomatoey flavor. When you add it, the mixture may bubble up, then settle down as it neutralizes the acidity.

*Chili Powder:  Chili powders come in varying degrees of heat as well.  We prefer Penzeys Regular Chili Powder.  It has great flavor without the heat.  Feel free to use your favorite chili powder.

*Tamari: We used San J Tamari Soy Sauce, Gluten Free, Reduced Sodium.  You can substitute the tamari with reduced sodium soy sauce, Braggs Liquid Aminos, or Braggs Coconut Liquid Aminos.

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Serving:  4

*Storage:  Refrigerate and use within 5 days, freezes well.