5.0 from 9 votes
Pinto Bean Soup
I hope this Quick, Delicious Batch of Pinto Bean Soup is further proof that these soup recipes can be quite forgiving!
Prep Time
20 mins
Cook Time
20 mins
Servings: 6
Calories: 197 kcal
Course:
Appetizer , Soup
Cuisine:
Vegetarian
Ingredients
- 2 cans pinto beans (15 oz. size)
- 4 cups stock
- 1 small onion
- 4 garlic cloves
- 5-6 plum tomatoes
- 1-2 chipotles in adobo
- 2 teaspoons Mexican oregano
- 1/2 teaspoon cumin (optional)
- 1 teaspoon salt (plus more to taste)
- freshly cracked black pepper
- olive oil
Optional garnishes:
- crema
- Freshly chopped cilantro
- squeeze of lime
- a few drops of hot sauce
Instructions
- Start by giving the tomatoes a good rinse. I usually de-stem them as well knowing that any juices leftover in the roasting pan will go in the pot. Roast the tomatoes in the oven (400F) for 20-25 minutes or until you need them.
- Roughly chop the onion and peel 4 garlic cloves. Cook the onion and garlic in a glug of oil over medium heat. I used a medium-sized soup pot. I left the garlic cloves whole for this batch, knowing that all of this will be blended eventually.
- When the onion is starting to brown you can add the spices: 2 teaspoons Mexican oregano, 1/2 teaspoon cumin (optional), 1 teaspoon salt, freshly cracked black pepper. Stir well to give the spices some direct contact with the heat.
- Add the remaining ingredients: 2 cans pinto beans (drained and rinsed), the roasted tomatoes, 1-2 chipotles in adobo (or just some adobo sauce!), and 4 cups of stock. Bring this mixture up to a simmer.
- Add the mixture to a blender and combine well. Be sure to use caution when blending warm liquids. It can help to NOT fill the blender all the way, ie blend in batches.
- Add the soup back to the pan and simmer over medium-low heat as you do the final taste testing. I added another generous pinch of salt to this batch, but keep in mind the exact salt level will depend on which stock you're using. I also added another pinch of Mexican oregano and more adobo sauce. Note: if it ever seems like the broth is on top and the blended beans are sinking to the bottom, this is a sure sign that you need to blend the soup more thoroughly.
- Once you're happy with the final taste test you can serve it up! Alternatively, if you want to thicken up the soup you can just let it simmer a bit longer, uncovered.
- Feel free to garnish with your choice of fixings. For this batch I topped with Crema, freshly chopped cilantro, a few drops of hot sauce, and a final squeeze of lime. Yum :)
Cup of Yum
Nutrition Information
Calories
197kcal
(10%)
Carbohydrates
32g
(11%)
Protein
11g
(22%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Cholesterol
5mg
(2%)
Sodium
1000mg
(42%)
Potassium
725mg
(21%)
Fiber
8g
(32%)
Sugar
6g
(12%)
Vitamin A
447IU
(9%)
Vitamin C
10mg
(11%)
Calcium
95mg
(10%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 197
% Daily Value*
| Calories | 197kcal | 10% |
| Carbohydrates | 32g | 11% |
| Protein | 11g | 22% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 5mg | 2% |
| Sodium | 1000mg | 42% |
| Potassium | 725mg | 15% |
| Fiber | 8g | 32% |
| Sugar | 6g | 12% |
| Vitamin A | 447IU | 9% |
| Vitamin C | 10mg | 11% |
| Calcium | 95mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.