Mexican Pinto Bean Soup: Warm and Satisfying Delight
This Mexican Pinto Bean Soup is a warm and satisfying dish, perfect for any occasion. Packed with flavor and nutrients, it's a delightful way to enjoy a hearty meal.
Equipment
- large pot
- immersion blender
- blender
Ingredients
- 1 tbsp olive oil
- 1 medium onion, diced
- 1 14 oz can fire-roasted tomatoes
- 3 cloves garlic, minced
- 2 small carrots, peeled and diced (150 g)
- 1 medium potato, peeled and diced (135 g)
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Red pepper flakes to taste
- 2 bay leaves (optional)
- 2 cups vegetable broth
- 2 14 oz cans pinto beans, drained and rinsed
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium-high heat and sauté the diced onion for 4-5 minutes until translucent.
- Add fire-roasted tomatoes, garlic, carrots, potato, and spices; cook for 1-2 minutes until fragrant, then add vegetable broth and bay leaves.
- Bring to a boil, then reduce heat and simmer for 10-15 minutes until vegetables soften; add pinto beans and cook for another 10 minutes.
- Decide on the texture; blend part or all of the soup for a smoother consistency, or leave it chunky.
- Taste and adjust seasonings; if too thick, add more broth or water, then serve immediately.
Notes
Fire-roasted tomatoes can be made by roasting fresh tomatoes at 450°F for 30 minutes, or use canned. Canned pinto beans are convenient; if using dried, they must be cooked beforehand. Adjust spiciness with additional spices as desired. For creaminess, add extra oil or plant-based cream. To save time, microwave carrots and potatoes for 1-2 minutes before adding to the soup.