Description
Pinto Bean Soup is a delicious, hearty dish that captures the vibrant flavors of Mexican cuisine in a single pot. This creamy and satisfying soup combines fire-roasted tomatoes with protein-rich pinto beans and a medley of spices, making it perfect for cozy dinners or meal prep. Easy to prepare and budget-friendly, this recipe allows for customization with your favorite vegetables or toppings, ensuring it becomes a staple in your kitchen. Serve it hot with fresh herbs, lime wedges, or creamy avocado for an enhanced flavor experience. Enjoy a bowl of comfort that’s not only nourishing but also incredibly versatile!
Ingredients
Scale
- 1 tbsp olive oil
- 1 medium onion (diced)
- 1 (14 oz) can fire-roasted tomatoes
- 3 garlic cloves (minced)
- 2 small carrots (peeled and diced)
- 1 medium potato (peeled and diced)
- 1 tsp oregano (dried)
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Red pepper flakes (to taste)
- 2 bay leaves (optional)
- 2 cups vegetable broth
- 2 (14 oz) cans pinto beans (drained and rinsed)
- Salt and pepper (to taste)
Instructions
- Heat olive oil in a large pot over medium-high heat. Sauté diced onion for 4-5 minutes until softened.
- Add fire-roasted tomatoes, minced garlic, diced carrots, potato, and spices; cook for 1-2 minutes until fragrant.
- Pour in vegetable broth and add bay leaves (if using). Bring to a boil and then simmer for 10-15 minutes.
- Stir in rinsed pinto beans and cook for another 10 minutes until veggies are tender.
- For creaminess, blend half the soup using an immersion blender or regular blender; return blended soup to the pot and combine well.
- Adjust seasoning with salt, pepper, or lime juice before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 4g
- Sodium: 420mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg