Spicy Pinto Bean Soup with Avocado
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This recipe has been added to your Meal Plan
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| Servings | Prep Time |
| 2 people | 5 minutes |
| Cook Time |
| 6 hours |
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Spicy Pinto Bean Soup with Avocado
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Ingredients
- 1 whole avocados organic
- 2 clove garlic organic
- 2 cups pinto beans organic, dry
- 1 whole serrano peppers organic
- 1 cup tomatoes organic, chopped
- 1 cup yellow onion organic, minced
- 1 tsp cumin organic
- 1 cup vegetable broth organic
- 6 cups water
Servings: people
Instructions
*Cooking times may vary.
- Place the 2 cups of dry pinto beans, 6 cups of water, and 1 cup of vegetable broth into a pot and bring to a boil. Then, turn the heat down to a simmer and cook for 10 minutes while stirring occasionally. Then, let it stand for 60 minutes without heat.
- Chop the 1 cup of tomatoes, 2 cloves of garlic, 1 whole serrano pepper, and 1 cup of yellow onion to their respective sizes.
- In a slow cooker, add the pinto beans, tomatoes, onion, 1 tsp of cumin, serrano pepper, and garlic. Cook on a high heat for 5 hours or until the pinto beans are tender.
- Peel and slice the 1 whole avocado in half and remove the seed. Then, slice each half into thin strips and use as a topping for serving the soup. Enjoy!
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