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Pinto Bean Soup

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This Pinto Bean Soup is a warm and comforting dish that’s perfect for cozy evenings or as a hearty starter at gatherings. With its creamy texture and rich flavors from pinto beans, fresh vegetables, and an array of spices, this budget-friendly recipe is not only delicious but also nutritious. The one-pot preparation makes it easy to whip up without extensive cleanup, ensuring you spend more time enjoying your meal. Whether served as a main dish or paired with crusty bread or a refreshing salad, this soup offers versatility that fits any occasion.

Ingredients

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  • 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

  1. Heat olive oil in a large pot over medium-high heat. Sauté the diced onion for 4-5 minutes until translucent.
  2. Add fire-roasted tomatoes, minced garlic, diced carrots, diced potato, oregano, cumin, paprika, and red pepper flakes to the pot. Cook for 1-2 minutes until fragrant.
  3. Pour in the vegetable broth and add bay leaves if desired. Bring to a boil, then reduce heat and simmer for 10-15 minutes.
  4. Stir in drained pinto beans and simmer for another 10 minutes until vegetables are tender.
  5. For creaminess, blend half of the soup using an immersion blender or transfer to a standard blender before mixing back into the pot.
  6. Adjust seasoning to taste and garnish with fresh herbs if desired before serving.

Nutrition

Find it online: https://recipesbypenelope.com/pinto-bean-soup/