Slow Cooker Pinto Bean Soup

Ingredients:

• 1 pound (2 cups of dried pinto beans)
• 1 yellow onion
• 2 chopped jalapeños
• 2 cans of diced tomatoes 
• 1 bell pepper
• 1 diced carrot
• 2 cups of spinach or collard greens
• 3 cloves of minced garlic
• 2 ½ cups of broth
• 1 teaspoon of oregano
• 1 teaspoon of cumin
• 1 teaspoon of paprika
• ½ teaspoon of salt
• 1 bay leaf
• Olive oil

Instructions:

1. Cook beans at high pressure then soak beans for 1 hour with 8 cups of water
2. Rinse and drain beans. Set aside.
3. Add garlic, jalapeños, and onions and cook for 2 minutes on sauté mode.
4. Add beans, broth, tomatoes, tomato juice from a can, peppers, and seasonings.
5. Mix to combine.
6. Place on high pressure and cook for 20 minutes.
7. Allow cooker pressure to naturally release for around 15-20 minutes.
8. Sit for 5 minutes before serving.