Description
A hearty, flavorful soup featuring tender pinto beans, aromatic vegetables, and warming Mexican spices. This nutritious, plant-based soup is perfect for meal prep and feeds a crowd.
Ingredients
Scale
- 2 cups dried pinto beans, soaked overnight
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 large carrot, diced
- 2 celery stalks, diced
- 1 red bell pepper, diced
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- ¼ teaspoon cayenne pepper (optional)
- 6 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 2 bay leaves
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper
- 2 tablespoons tomato paste
- 1 lime, juiced
- ¼ cup fresh cilantro, chopped
- 1 jalapeño, seeded and minced (optional)
Instructions
- 1. Drain and rinse soaked pinto beans; set aside.
- 2. Heat olive oil in large pot over medium heat. Add onion and cook 5-6 minutes until translucent.
- 3. Add garlic, carrot, celery, and bell pepper. Cook 4-5 minutes until vegetables soften.
- 4. Stir in tomato paste and cook 1-2 minutes until fragrant and darkened.
- 5. Add cumin, chili powder, paprika, oregano, and cayenne. Stir 30 seconds until fragrant.
- 6. Pour in vegetable broth, scraping up any browned bits from bottom of pot.
- 7. Add beans, diced tomatoes, and bay leaves. Bring to boil over high heat.
- 8. Reduce heat to low, cover, and simmer 1.5-2 hours until beans are tender.
- 9. Remove bay leaves. Season with salt and pepper. Blend partially if desired texture.
- 10. Stir in lime juice, cilantro, and jalapeño just before serving.
Notes
Store in refrigerator up to 5 days or freeze up to 3 months. Soup tastes even better the next day. Add extra broth when reheating if needed.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Soup
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 295
- Sugar: 8g
- Sodium: 580mg
- Fat: 5g
- Carbohydrates: 52g
- Fiber: 12g
- Protein: 15g