This soup can be made in the crock pot or on the stovetop.
Provided that the vegetable bouillon powder you use is gluten free, this recipe is completely gluten free.
1Tbsp.butter or olive oil
1/2a large onionchopped
1/2a red pepperchopped
2x 14oz. pinto beans with liquidfor this, I use cans of chili style pinto and kidney beans
2Tbsp.vegetable bouillon powder
salt and pepper to taste
Saute onion and garlic in butter or olive oil until soft. Add the other ingredients. Simmer for an hour. Remove bay leaves.
Serve topped with grated jalapeño jack cheese. You can also make some tortilla strips for topping by cutting flour tortillas in strips and placing them in a 350° oven for 3-5 minutes on a baking sheet.
Other topping suggestions are sour cream and/or avocado to cut down on the spice.
This soup can also be made in the slow cooker by adding all ingredients except the beans and cooking on low for 2-4 hours, adding the beans in the last hour.