Key Ingredients: ancho chile pepper, black pepper, canned tomatoes, carrots, celery, cilantro, cumin, dairy free, egg free, garlic, gluten free, jalapeno pepper, onion, paprika, Pinto Beans, vegan, vegetarian
apple apple cider vinegar avocado banana basil black pepper brown rice cabbage canned tomatoes carrots cayenne chickpeas cilantro cinnamon cumin dairy free egg free garlic ginger gluten free Kale lemon Nutritional Yeast onion paprika parsley quinoa raisins red pepper rolled oats soy milk spinach stevia sumac sweet potato tahini tofu tomato tomatoes turmeric vegan vegetarian walnuts wheat free whole-wheat flour
- 3 cups Pinto beans (presoaked and cooked)
- 1 can Pureed tomatoes with basil (365)
- 4 Carrots (medium size)
- 1 Onion
- 2 cloves Garlic
- 3 stalks Celery
- Jalapeño pepper (1 medium)
- Cilantro (handful)
- 1/2 tsp Cumin
- 1/2 tsp Paprika
- 1/2 tsp Ancho Chile Pepper
- Black pepper
Chop carrots, onion, celery and garlic (or use a garlic press) and place in a pot on medium heat with a bit of water to steam until onion is translucent. Next add beans (precooked), dried spices, and chopped jalapeño (or other hot pepper). Allow spices to mingle covered and beans to absorb liquids for about 5 minutes. Stir occasionally.
Pour in pureed tomatoes and dilute with water until you reach your desired consistency. I like my soup fairly thick, so I only added about 3-4 cups water. Season with black pepper and allow to simmer for about 30 minutes on medium heat. (Shown here served over brown rice (optional).
Prior to serving garnish with chopped cilantro and enjoy!
This recipe is vegan/vegetarian, gluten free, dairy free and egg free. Enjoy in good taste!
Serve with Fresh Garden Salad AND Sourdough Bread.