New Mexico Pinto Bean Soup Adapted from: Great Vegetarian Cooking Under Pressure by Lorna J. Sass |

Name: New Mexico Pinto Bean Soup Adapted from: Great Vegetarian Cooking Under Pressure by Lorna J. Sass |
Ingredients: 1 ½ cups dried pinto beans, picked over and rinsed, soaked overnight in ample water to cover or speed soak; 1 t. whole cumin seeds; 1 T. finely minced garlic; 2 cups coarsely chopped onions; 1 large red bell pepper, seeded and diced; 1 ½ - 2 cups fresh or frozen (defrosted) corn kernels; 1 ½ t. dried oregano leaves; 1 ½ t. chipotle powder; 4 cups boiling water; ½ bunch finely chopped kale; 2 T. tomato paste; ½ cup fresh parsley; 1 – 2 T. freshly squeezed lime juice; Salt; pepper; 1 ripe but firm avocado, peeled, pitted and cut into ½” dice (sprinkle with lime juice if not adding to the soup immediately)

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Plant based pressure cooking recipe for delicious Mexican bean soup. New Paradigm Health Cookery features whole foods, plant based recipes that contain no meat, no dairy, no oils that promote optimal...

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Ingredients

1 ½ cups dried pinto beans, picked over and rinsed, soaked overnight in ample water to cover or speed soak
1 t. whole cumin seeds
1 T. finely minced garlic
2 cups coarsely chopped onions
1 large red bell pepper, seeded and diced
1 ½ - 2 cups fresh or frozen (defrosted) corn kernels
1 ½ t. dried oregano leaves
1 ½ t. chipotle powder
4 cups boiling water
½ bunch finely chopped kale
2 T. tomato paste
½ cup fresh parsley
1 – 2 T. freshly squeezed lime juice
Salt
pepper
1 ripe but firm avocado, peeled, pitted and cut into ½” dice (sprinkle with lime juice if not adding to the soup immediately)