Broccoli Pepper Paprika Canned Pinto Beans Soup

Ingredients

• 16 ozCanned Pinto Beans
• 6 cupsVegetable Broth
• 10 ozBroccoli
• 8 ozRed Bell Pepper
• 1 onionYellow Onion
• 3 clovesGarlic
• 1 tbspOlive Oil
• 1 tspPaprika
• 2 tbspParsley
• ¾ tspTable Salt
• ¼ tsp, groundBlack Pepper

Instructions

1. Prepare the Canned Pinto Beans: rinse it, and drain it first if it is canned. Wash the Broccoli and Red Bell Pepper under running water and keep leafy greens separate from raw meat and poultry; chop them with the Yellow Onion and mince the Garlic.
2. Heat the Olive Oil in a soup pot. Cook the Yellow Onion, Broccoli, Red Bell Pepper, and Garlic for 6 minutes.
3. Stir in the Paprika, Parsley, Table Salt, Black Pepper, Canned Pinto Beans, and Vegetable Broth. Simmer for about 25 minutes until the base and vegetables are tender.
4. Stir the Canned Pinto Beans soup well, adjust only with the listed seasonings if needed, and serve hot.