Description
Experience the comforting warmth of our Pinto Bean Soup, a creamy and hearty dish that’s perfect for any occasion. This delightful recipe combines pinto beans with fire-roasted tomatoes and an array of spices, creating a flavor-packed meal that nourishes both body and soul. Whether you’re cooking for your family or entertaining friends, this easy one-pot dish ensures minimal cleanup while delivering maximum taste. Rich in protein and fiber, it caters to various dietary preferences and is an economical choice, making it a staple in your culinary repertoire.
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)
- 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
- 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, carrots, potato, oregano, cumin, smoked paprika, red pepper flakes, and bay leaves. Cook for 1-2 minutes until fragrant.
- Pour in vegetable broth and bring to a boil. Reduce heat to low, cover the pot, and simmer for 10-15 minutes.
- Stir in drained pinto beans and cook for another 10 minutes or until veggies are tender.
- For creaminess, blend half of the soup using an immersion blender or regular blender.
- Return the blended portion to the pot, mix well, season with salt and pepper to taste. Serve hot!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 3g
- Sodium: 340mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 11g
- Protein: 10g
- Cholesterol: 0mg