Description

Pinto Bean Soup is a warm, comforting dish that combines the rich flavors of pinto beans with vibrant vegetables and spices. This creamy, one-pot recipe is not only easy to prepare but also packed with nutrients, making it an excellent choice for a cozy family dinner or a quick weeknight meal. With its savory blend of fire-roasted tomatoes, aromatic garlic, and a hint of smokiness from paprika, every spoonful promises to be satisfying and delicious. Plus, it’s budget-friendly and versatile enough to be served as a main course or side dish.

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)
2 cups vegetable broth
2 (14 oz) cans pinto beans (drained and rinsed)
1 tsp oregano (dried)
1 tsp ground cumin
1 tsp smoked paprika
Red pepper flakes (to taste)
2 bay leaves (optional)
Salt and pepper (to taste)

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Instructions

Heat olive oil in a large pot over medium-high heat. Sauté the diced onion for 4-5 minutes until translucent.
Add fire-roasted tomatoes, minced garlic, diced carrots, diced potato, oregano, cumin, smoked paprika, and red pepper flakes. Cook for 1-2 minutes until fragrant.
Pour in vegetable broth and bring the mixture to a boil. Cover and simmer for 10-15 minutes.
Stir in the drained pinto beans and cook for an additional 10 minutes until vegetables are tender.
For a creamier texture, blend half of the soup using an immersion blender before mixing it back into the pot.
Taste and adjust seasoning with salt and pepper if needed. Serve hot with optional garnishes like fresh herbs or avocado.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main
Method: Stovetop
Cuisine: Mexican

Nutrition

Serving Size: 1 cup (240g)
Calories: 190
Sugar: 4g
Sodium: 420mg
Fat: 4g
Saturated Fat: 0.5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 10g
Protein: 9g
Cholesterol: 0mg