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Pinto Bean Soup

Pinto Bean Soup
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Indulge in the warmth of this creamy Pinto Bean Soup, a delightful dish perfect for any occasion. Bursting with flavor and packed with nutritious ingredients, this comforting soup combines hearty pinto beans, vibrant fire-roasted tomatoes, and a medley of spices that create an irresistible taste sensation. Ideal for chilly evenings or as a satisfying meal for guests, it’s not only budget-friendly but also rich in protein and fiber. Prepare it in just one pot for easy cleanup, making it a go-to favorite for busy weeknights!

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 diced onion for 4–5 minutes until translucent.
  2. Add fire-roasted tomatoes, minced garlic, diced carrots, potato, oregano, cumin, paprika, and red pepper flakes. Cook for 1–2 minutes until fragrant.
  3. Pour in vegetable broth and optional bay leaves; bring to a boil. Reduce heat and simmer covered for 10–15 minutes.
  4. Stir in drained pinto beans and cook for another 10 minutes until vegetables are tender.
  5. Blend half the soup with an immersion blender or transfer to a regular blender for desired consistency.
  6. Return blended mixture to pot, stir well, and adjust seasoning to taste before serving hot.

Nutrition

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

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