Description
A comforting and creamy pinto bean soup that’s quick to prepare and perfect for busy weeknights.
Ingredients
Scale
- 2 cans pinto beans, rinsed and drained
- 1 can fire-roasted tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups vegetable broth
- 1 bell pepper, chopped
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Sauté the chopped onion and minced garlic in a large pot over medium heat until translucent and fragrant, about 3-5 minutes.
- Add the chopped bell pepper and cook for another 2-3 minutes until softened.
- Stir in the rinsed pinto beans, fire-roasted tomatoes, vegetable broth, cumin, chili powder, salt, and pepper until well combined.
- Bring the mixture to a gentle boil, then reduce heat and let it simmer for 20-30 minutes.
- Use an immersion blender to puree the soup until smooth or keep it slightly chunky as preferred.
- Serve the soup hot, garnished with fresh cilantro.
Notes
This soup can be made ahead of time and tastes even better the next day. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 4g
- Sodium: 400mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg