Description
Pinto Bean Soup is a warm, satisfying dish that’s perfect for chilly days or gatherings. This creamy, hearty soup is packed with nutritious ingredients and bursting with vibrant flavors. With its simple preparation in just one pot, it’s an ideal choice for family dinners or meal prep. Enjoy it as a main course or serve it alongside crusty bread for a complete meal that won’t break the bank.
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. Add diced onion and sauté for 4-5 minutes until translucent.
- Stir in fire-roasted tomatoes, minced garlic, diced carrots, diced potato, oregano, ground cumin, smoked paprika, and red pepper flakes. Cook for another 1-2 minutes.
- Pour in vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 10-15 minutes.
- Add drained pinto beans and continue simmering for another 10 minutes until vegetables are tender.
- Remove half of the soup from the pot and blend until smooth. Return blended soup back into the pot.
- Adjust seasoning with salt and pepper as desired before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 4g
- Sodium: 500mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 12g
- Protein: 11g
- Cholesterol: 0mg