This Pinto Beans soup is the perfect comfort food meal on a cold night. Soup is nutritious, full of veggies and can be served with rice, cornbread and lots of garnishes.
Clean beans from impurities, soak in water overnight.
Next day, rinse the beans and place them in a colander.
Chop red onion, pepper, carrots and mince garlic. Blend tomatoes.
Saute garlic and onion in olive oil in the dutch oven, keep heat medium high.
Once onion is translucent, add pepper and carrots. Keep sauteing.
When all vegetables look soft, add beans, blended tomatoes and tomato sauce. Also, add bone broth. Mix everything well.
Add seasoning, leave salt for the end. If added too soon, beans will become harder to cook. Once soup starts to boil, lower heat to low and cover the dutch oven.
Check at the 2 hour mark if you need to add more water. Add salt and mix. Let beans cook for another 30-60 minutes (depending how creamy you want the soup to look).
Serve warm, garnish with freshly chopped parsley and white onion. Enjoy:)
Notes
Made a short video to illustrate (less than a minute) but soon I might do a full video on this recipe. Here's the short video!!
Instant Pot- if you want to cook this soup in the instant pot or any pressure cooker, follow all the steps as in the recipe card. Once you have mixed everything (except the salt), pressurize and cook on High for about 30 minutes. Let pressure release naturally for about 10-15 minutes. Check if beans are done, add salt, mix and keep the soup on warm until ready to serve.
Slow Cooker - if you would like to cook this soup in the Crockpot or any slow cooker, follow all steps the same as in the recipe card until you mix everything together (except salt). Close slow cooker, set to cook for 9 hours. Check at the 9 hour mark, add salt and keep the soup on warm until ready to serve.