Description
A hearty and flavorful Mexican pinto bean soup, perfect for a quick and satisfying meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon smoked paprika
- 4 cups vegetable broth
- 2 (15-ounce) cans pinto beans, rinsed and drained
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 bay leaf
- Salt and black pepper to taste
- Optional toppings: chopped cilantro, diced avocado, lime wedges, sour cream or vegan sour cream, shredded cheese or vegan cheese
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion and cook until softened, about 5-7 minutes.
- Stir in garlic, cumin, chili powder, oregano, and smoked paprika. Cook for 1 minute until fragrant.
- Pour in vegetable broth, add rinsed pinto beans, diced tomatoes, and bay leaf.
- Bring to a boil, then reduce heat and simmer, covered, for at least 20 minutes to allow flavors to meld. For a thicker soup, you can mash some of the beans against the side of the pot.
- Remove bay leaf. Season with salt and black pepper to taste.
- Serve hot with your favorite toppings.
Notes
- For a spicier soup, add a pinch of cayenne pepper or a diced jalapeño with the onions.
- This soup freezes well. Let it cool completely before transferring to freezer-safe containers.
- Adjust seasonings to your preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 5g
- Sodium: 650mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 0mg