Cook Time:

Serves: 4



1.In a large pot, soak beans using quick soak


3.In a medium pot, mix beans, tomato, carrots, onion, and broth. An option is to sauté onions in a pan with a teaspoon of oil over medium heat and then add to broth.

4.Over medium-high heat, cover and bring to a boil.

5.Reduce heat and cook for approximately 60 minutes. Add black pepper. Optional: Cool uncovered 20 minutes. Puree half of soup in blender, and mix with remaining soup.


  • Beans, Pinto Dry by the US Department of Agriculture, public domain government resource—original source of recipe

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