Pinto Bean Soup
Cozy Up with a Bowl of Hearty Pinto Bean Soup!
Looking for a comforting and flavorful meal that’s both easy to make and good for you? Look no further than our delicious Pinto Bean Soup! This Southwestern-inspired recipe is packed with flavor, incredibly satisfying, and perfect for a chilly evening. It’s a fantastic option for a quick lunch, a light dinner, or even a hearty appetizer.
We’ve taken a classic approach, using simple ingredients to create a soup that’s bursting with authentic taste. The combination of smoky fire-roasted tomatoes, warm spices like cumin and chili powder, and tender pinto beans creates a truly irresistible dish. Plus, it’s naturally vegetarian and can easily be made vegan!
What makes this Pinto Bean Soup special?
- Flavorful & Aromatic: The blend of spices really elevates the humble pinto bean.
- Easy to Make: Ready in under 30 minutes, perfect for busy weeknights.
- Versatile: Enjoy it chunky or blended smooth – it’s up to you!
- Healthy & Filling: Packed with protein and fiber to keep you satisfied.
Serving Suggestions:
This soup is delicious on its own, but feel free to get creative with toppings! A dollop of sour cream (or vegan sour cream), a sprinkle of shredded cheese, or a side of warm cornbread are all fantastic additions. A squeeze of fresh lime juice and a handful of chopped cilantro really brighten up the flavors.
Frequently Asked Questions:
- Can I use dried pinto beans instead of canned? Yes! You’ll need to soak and cook about 1 pound of dried pinto beans until tender before adding them to the soup. This will add to the cooking time.
- Is this soup spicy? The recipe includes a pinch of cayenne pepper, which adds a subtle warmth. Feel free to adjust the amount or omit it altogether if you prefer a milder soup.
- Can I make this soup ahead of time? Absolutely! Pinto Bean Soup actually tastes even better the next day as the flavors have time to meld together. Store it in an airtight container in the refrigerator for up to 3 days.
- Can I freeze this soup? Yes, it freezes beautifully! Allow the soup to cool completely before transferring it to freezer-safe containers. It will keep for up to 3 months.
- What if I don’t have an immersion blender? No problem! You can carefully transfer the soup in batches to a regular blender. Be sure to vent the lid to allow steam to escape.
We hope you enjoy this comforting and flavorful Pinto Bean Soup as much as we do! It’s a recipe you’ll come back to again and again.
Pinto Bean Soup
Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 pinch cayenne pepper optional, for extra heat
- 2 cups vegetable stock
- 2 15-ounce cans pinto beans drained and rinsed
- 1 15-ounce can fire-roasted tomatoes
- to taste salt
- to taste pepper
- optional fresh cilantro for garnish
- optional lime juice for garnish
- optional diced tomatoes for garnish
- optional chopped scallions for garnish
Instructions
- Heat the olive oil in a large saucepan over medium heat. Add the diced onion and stir to coat in the oil. Cook for 2 to 3 minutes until the onions are just translucent.
- Add the minced garlic and cook for an additional minute until fragrant.
- Stir in the cumin, chili powder, and cayenne pepper (if using). Cook for another minute to toast the spices and release their flavors.
- Add the vegetable stock, pinto beans, and fire-roasted tomatoes to the saucepan. Bring the mixture to a boil, then reduce the heat to low. Simmer uncovered for 15 to 20 minutes, allowing the flavors to blend together.
- Remove the saucepan from the heat. For a smoother, thicker soup, use an immersion blender to blend the soup in the pot until it reaches your desired consistency. If you don’t have an immersion blender, you can transfer the soup in batches to a standard blender.
- Season the soup with salt and pepper to taste. Once blended (or left chunky), portion the soup into bowls. Top with your favorite garnishes like cilantro, lime juice, diced tomatoes, and chopped scallions. Serve warm and enjoy!
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