Pinto Bean Soup
User Reviews
4.8
40 reviews
Excellent
Pinto Bean Soup
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This Pinto Bean Soup is a healthy one-pot weeknight meal made from pinto beans, fire-roasted tomatoes, onions, garlic, and seasonings.
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Ingredients
- 1 tablespoon olive oil
- 1 large onion diced (yellow or white
- 4 cloves garlic minced
- 1 tablespoon ancho chili powder
- 1 tablespoon cumin ground
- 1 teaspoon smoked paprika
- 1 teaspoon ground coriander
- 1/2 teaspoon oregano dried
- 2 cups vegetable broth
- 3 (15-ounce) cans pinto beans drained and rinsed (about 4 ½ cups cooked pinto beans
- 1 (15-ounce) can diced tomatoes fire-roasted
- 1 tablespoon lime juice
- salt to taste
- black pepper to taste
- cilantro optional garnish, chopped cilantro, sliced radishes
- cotija cheese
- radish
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat.
- Add onions and cook for 5 minutes, stirring frequently, until translucent and beginning to caramelize.
- Add in garlic, chili powder, cumin, paprika, coriander and oregano. Stir and cook for 30 seconds.
- Add the broth, pinto beans and diced tomatoes. Stir to combine and bring to a boil.
- Lower heat to simmer, cover and cook for 20 minutes, stirring occasionally.
- Remove the pot from the heat. Using an immersion blender or regular stand blender, carefully blend the soup until it reaches the consistency you want. (I prefer to blend about half of the soup so there's a mix of smooth and chunky.)
- Add the lime juice and season with salt and pepper to taste.
- Garnish with chopped cilantro, cotija cheese and sliced radishes. Serve with tortilla chips and enjoy!
Notes
- Ancho chili powder is used in this recipe to give the soup a sweet and smoky flavor, but if you don't have any, you can use regular chili powder.
- If you don't have fire-roasted diced tomatoes, you can use regular diced tomatoes or any flavor variety that you have in your pantry.
- To make this soup heartier, add in some chopped bacon when cooking the onions.
- To make it spicy, add in a chopped serrano pepper or jalapeno pepper.
Nutrition Information
Show Details
Serving
1/8th of recipe
Calories
276kcal
(14%)
Carbohydrates
49g
(16%)
Protein
15g
(30%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Sodium
337mg
(14%)
Potassium
767mg
(16%)
Fiber
16g
(64%)
Sugar
3g
(6%)
Vitamin A
767IU
(15%)
Vitamin C
5mg
(6%)
Calcium
110mg
(11%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 276 kcal
% Daily Value*
| Serving | 1/8th of recipe | |
| Calories | 276kcal | 14% |
| Carbohydrates | 49g | 16% |
| Protein | 15g | 30% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Sodium | 337mg | 14% |
| Potassium | 767mg | 16% |
| Fiber | 16g | 64% |
| Sugar | 3g | 6% |
| Vitamin A | 767IU | 15% |
| Vitamin C | 5mg | 6% |
| Calcium | 110mg | 11% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
40 reviews
Excellent
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