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Pinto Bean Soup

Tamara Sarkisian
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Prep Time 15 minutes
Cook Time 20 minutes

Ingredients
  

  • 2 tbsp olive oil
  • 1 onion diced
  • 1 carrot diced
  • 2 celery stalks diced
  • 3 garlic cloves crushed
  • 2 tbsp tomato paste
  • 4 cups chicken broth low sodium or no salt added
  • 5 cups water
  • 2 cups mushrooms diced
  • 3 cups baby potatoes cut in halves
  • 1 tsp oregano
  • 1/2 tsp red chilli flakes
  • 1 can of pinto beans drained and rinsed
  • 3 cups kale chopped
  • 1 tbsp fresh basil
  • 2 tsp salt
  • 1 tsp pepper

Instructions
 

  • In a large saucepan, add oil on med/high heat and sauté onions for 2 min. Add celery and carrots and stir. Cook for 3 min.
  • Stir in garlic and tomato paste for 1 min.
  • Pour chicken broth and water into saucepan and stir until tomato paste dissolves. Cook on high heat and bring to a boil.
  • Reduce heat to med/high, add potatoes, mushroom, oregano and pepper flakes. Cover with lid and continue to cook for another 10-15 min until potatoes soften.
  • Once potatoes have softened, add beans, kale and fresh herbs and cook for 2 min. Season with salt and pepper and adjust seasoning as desired. Serve with a slice of toast and enjoy!