Navy Bean and Pinto Bean Soup

Navy Bean and Pinto Bean Soup Recipe: A Hearty and Delicious Meal
Looking for a hearty and delicious soup recipe that will warm you up on a cold day? Look no further than this Navy Bean and Pinto Bean Soup recipe! This soup is packed with protein and fiber, making it a healthy and satisfying meal that will keep you full for hours.

Ingredients (serves 6):

- 1 cup dried navy beans
- 1 cup dried pinto beans
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, chopped
- 2 stalks celery, chopped
- 1 can diced tomatoes
- 6 cups vegetable broth
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper, to taste
- Fresh cilantro, chopped (optional)

Cooking Tips:

- Soak the beans overnight to reduce cooking time and improve digestibility.
- Use a pressure cooker to cook the beans faster.
- Add more broth or water if the soup becomes too thick.

Instructions:

1. Rinse and drain the beans. In a large pot, cover the beans with water and bring to a boil. Reduce heat and simmer for 1 hour or until tender.
2. In a separate pot, sauté the onion, garlic, carrots, and celery until softened.
3. Add the sautéed vegetables, diced tomatoes, vegetable broth, cumin, chili powder, salt, and pepper to the pot with the beans.
4. Simmer for 30 minutes or until the vegetables are tender and the flavors have melded together.
5. Serve hot, garnished with fresh cilantro if desired.
Appearance and Taste:
This Navy Bean and Pinto Bean Soup is a beautiful blend of colors and textures, with tender beans, flavorful vegetables, and a rich broth. The cumin and chili powder add a subtle spice that complements the sweetness of the carrots and the tanginess of the tomatoes. The soup is hearty and filling, perfect for a cold winter day.
Type of Dish: Soup
Main Ingredients: Navy beans, pinto beans, vegetable broth