Pinto Bean Soup is a hearty, nutritious dish that warms both the body and soul. This comfort food is easy to make and packed with flavor, making it a perfect option for a family dinner or a cozy meal by yourself. With the nourishing goodness of pinto beans and vibrant vegetables, this soup satisfies even the pickiest eaters. Plus, it’s a fantastic way to incorporate more plant-based meals into your diet. Let’s dive into the details of creating this delicious dish!
Ingredients
- 1 tbsp olive oil (15 ml)
- 1 medium onion, diced (about 150 g)
- 1 (14 oz) can fire-roasted tomatoes (397 g) (see notes)
- 3 garlic cloves, minced (approximately 9 g)
- 2 small carrots, peeled and diced (about 150 g)
- 1 medium potato, peeled and diced (about 200 g)
- 1 tsp oregano, dried (1 g)
- 1 tsp ground cumin (2 g)
- 1 tsp smoked paprika (2 g)
- Red pepper flakes (to taste)
- 2 bay leaves (optional)
- 2 cups vegetable broth (480 ml)
- 2 (14 oz) cans pinto beans, drained and rinsed (397 g each or 800 g total) (see notes)
- Salt and pepper (to taste)
Directions
You can watch the video in the post for visual instructions.
- Heat olive oil in a large pot over medium/high heat.
- Add the diced onion and sauté for about 4-5 minutes, stirring frequently, until the onion is translucent.
- Stir in the fire-roasted tomatoes, minced garlic, diced carrots, diced potato, and all the spices. Cook for 1-2 minutes, until fragrant.
- Pour in the vegetable broth and add the bay leaves for flavor.
- Bring the soup to a boil, then cover and let it simmer for about 10-15 minutes.
- Add the drained and rinsed pinto beans and continue cooking for another 10 minutes, or until the vegetables are softened, stirring occasionally.
- Turn off the heat. If you notice too much liquid has evaporated, you can add more vegetable broth or water to achieve your preferred consistency.
- Pour about 50% of the soup into a different pot and use an immersion blender to blend until smooth. Alternatively, transfer half of the soup into a blender and blend to your desired consistency.
- Return the blended soup back into the large pot and stir to combine. Taste and adjust seasoning with more salt, pepper, or spices as needed. You may also add a little lime juice for extra brightness.
- Serve in bowls, garnished with fresh herbs. Enjoy!
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6-8 servings
Nutrition Info (per serving): Approx. 150 calories, 7g protein, 1g fat, 28g carbs, 7g fiber
How to serve
Pinto Bean Soup is best served hot, either as a standalone meal or paired with crusty bread or a side salad for a complete dining experience. You can elevate your serving by garnishing with fresh herbs like cilantro or parsley, a dollop of sour cream or Greek yogurt, or a sprinkle of cheese for added flavor. If you enjoy a bit of heat, feel free to add extra red pepper flakes. This versatile soup can be stored in the refrigerator and tastes even better the next day, making it an excellent choice for meal prep.
FAQs
Can I use dried pinto beans instead of canned?
Yes, you can use dried pinto beans. However, you will need to soak and cook them beforehand, which will require additional time.
How can I enhance the flavor of my Pinto Bean Soup?
You can enhance the flavor by adding fresh herbs, lime juice, or even a dash of hot sauce for an extra kick.
Is Pinto Bean Soup suitable for freezing?
Absolutely! Pinto Bean Soup freezes well. Just make sure to let it cool completely before transferring it to an airtight container or freezer-safe bag. It can be stored in the freezer for up to three months.