Description
Pinto Bean Soup is a creamy and heartwarming dish that brings the vibrant flavors of Mexican cuisine to your kitchen. This one-pot soup combines nutritious pinto beans, fire-roasted tomatoes, and fresh vegetables, creating a satisfying meal that’s perfect for cozy dinners or meal prep. Bursting with spices and flavor, this budget-friendly recipe is not only easy to make but also vegan, gluten-free, and rich in protein and fiber. Ideal as a main course or side dish, it’s versatile enough to be enjoyed in tacos or burritos too. Experience the comforting embrace of this delicious soup—perfect for any occasion!
Ingredients
- Olive oil
- Onion
- Fire-roasted tomatoes
- Garlic
- Carrots
- Potato
- Dried oregano
- Ground cumin
- Smoked paprika
- Red pepper flakes (optional)
- Bay leaves (optional)
- Vegetable broth
- Canned pinto beans
- Salt and pepper
Instructions
- Heat olive oil in a large pot over medium-high heat; sauté diced onion for 4–5 minutes until translucent.
- Add fire-roasted tomatoes, minced garlic, diced carrots, potato, oregano, cumin, smoked paprika, red pepper flakes (if using), and bay leaves; cook for 1–2 minutes until fragrant.
- Pour in vegetable broth and bring to a boil; reduce heat and simmer for 10–15 minutes with the lid on.
- Stir in drained pinto beans; cook for another 10 minutes until veggies are tender.
- Blend half of the soup until smooth using an immersion blender or standard blender; return blended mixture to the pot.
- Stir well to combine; adjust seasoning if necessary.
- Serve hot, garnished with fresh herbs if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 200
- Sugar: 4g
- Sodium: 530mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg