Pinto Bean Soup
Pinto Bean Soup
Introduction
Pinto Bean Soup is a warm and comforting dish that's easy to make and full of flavor. This hearty soup is perfect for chilly days or when you want something filling and nutritious.
Why Make This Recipe
This recipe is great because it's simple, uses common ingredients, and is budget-friendly. Pinto beans are high in protein and fiber, making this soup healthy as well as satisfying. You can enjoy it on its own or pair it with some bread for a complete meal.
How to Make Pinto Bean Soup
Ingredients:
- 1 onion, diced
- 1 celery stalk, diced
- 2 carrots, diced
- 1 can fire-roasted tomatoes (14.5 oz)
- 2 cans pinto beans, drained and rinsed
- 4 cups vegetable broth
- 1 tsp smoked paprika
- 1 tsp marjoram
- 1 tsp cumin
- Salt and pepper to taste
- Olive oil for sautéing
Directions:
- In a large pot, heat a splash of olive oil over medium heat. Add the diced onion, celery, and carrots. Sauté for about 5-7 minutes, or until the vegetables are soft.
- Stir in the fire-roasted tomatoes, pinto beans, and vegetable broth. Bring to a boil.
- Add the smoked paprika, marjoram, cumin, salt, and pepper. Reduce heat and let the soup simmer for about 20-25 minutes, allowing the flavors to meld.
- Taste and adjust seasoning if necessary. Serve hot.
How to Serve Pinto Bean Soup
Serve your Pinto Bean Soup hot in bowls. You can top it with fresh herbs, a squeeze of lime, or some avocado for added flavor. It goes well with crackers, corn bread, or a simple salad.
How to Store Pinto Bean Soup
Store any leftovers in an airtight container in the refrigerator for up to 5 days. You can also freeze the soup for up to 2 months. Just let it cool before putting it in the freezer.
Tips to Make Pinto Bean Soup
- Always rinse the beans to remove excess sodium and improve the flavor.
- Feel free to add more vegetables like bell peppers or zucchini for extra nutrients.
- Taste the soup before serving and adjust the spices to your liking.
Variation (If Any)
You can make this soup spicier by adding some diced jalapeños or chili powder. If you want a creamier texture, blend a part of the soup and stir it back in.
FAQs
Can I use dry beans instead of canned?
Yes, but you need to soak them overnight and cook them until they're tender before adding them to the soup.
Is this soup vegan?
Yes! This Pinto Bean Soup is entirely plant-based and vegan-friendly.
Can I make it in a slow cooker?
Yes, you can sauté the vegetables first, then add all ingredients to the slow cooker and cook on low for 6-8 hours.
Pinto Bean Soup
Ingredients
Method
- In a large pot, heat a splash of olive oil over medium heat. Add the diced onion, celery, and carrots. Sauté for about 5-7 minutes, or until the vegetables are soft.
- Stir in the fire-roasted tomatoes, pinto beans, and vegetable broth. Bring to a boil.
- Add the smoked paprika, marjoram, cumin, salt, and pepper. Reduce heat and let the soup simmer for about 20-25 minutes, allowing the flavors to meld.
- Taste and adjust seasoning if necessary. Serve hot.
