Name: Vegetable & Pinto Bean Curry Soup
Prep time: 20 min
Ingredients: 2 tbsp light olive oil; 2 cups (1 large) onion, diced; 2 tsp (4 cloves) garlic, minced; 1 tbsp ginger; 2 cups (2 large) carrots, cut into 1cm rounds; 2 cups (1 medium) leek, diced; 1 cup (2 medium stalks) celery, sliced; 2 tbsp tomato paste; 14 oz can diced tomatoes; Indian Dal blend; 2 x 15oz cans pinto beans, rinsed; 4 cups vegetable broth; 12 oz can coconut milk; 4 oz rice noodles, cooked; For serving: juice of 1 lime and fresh basil leaves

All recipes

Zen of Slow Cooking

Servings:

4-6

Prep time:

00:20

1 Rating

A tasty noodle soup filled with vegetables and protein packed beans.

Ingredients

2 tbsp light olive oil
2 cups (1 large) onion, diced
2 tsp (4 cloves) garlic, minced
1 tbsp ginger
2 cups (2 large) carrots, cut into 1cm rounds
2 cups (1 medium) leek, diced
1 cup (2 medium stalks) celery, sliced
2 tbsp tomato paste
14 oz can diced tomatoes
Indian Dal blend
2 x 15oz cans pinto beans, rinsed
4 cups vegetable broth
12 oz can coconut milk
4 oz rice noodles, cooked
For serving: juice of 1 lime and fresh basil leaves

Instructions

Slow Cook: 1) Heat the olive oil in a skillet; add the onion, garlic, ginger, carrots, leeks & celery and sauté for 3 minutes. 2) Transfer the mixture to the cooker and stir in the tomato paste, canned tomatoes, Indian Dal blend, pinto beans, vegetable broth & coconut milk. 3) Stir, cover and cook on LOW: 8 hours or HIGH: 3 hours. 4) Remove the lid, stir in rice noodles.
Pressure Cook: 1) Heat the oil on sauté function; add the onion, garlic, ginger, carrots, leeks & celery and sauté for 3 minutes. 2) Stir in the tomato paste, canned tomatoes, Indian Dal blend, pinto beans, vegetable broth & coconut milk. 3) Secure the cooker lid, seal pressure valve; cook on Manual/Pressure for 8 minutes. 4) Vent with Quick Pressure Release. 5) Stir in rice noodles.