Delicious Pinto Bean Soup Recipe

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Pinto Bean Soup Recipe

Pinto Bean Soup is a hearty, nutritious, and delicious dish perfect for any time of the year. Packed with flavor and simple to make, this soup is sure to become a family favorite. Here's how you can make this comforting bowl of goodness at home.
Servings 6 People
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes

Equipment

  • Large bowl
  • Large Pot or Dutch Oven
  • Strainer or colander
  • Cutting Board.
  • Knife
  • Measuring Cups and Spoons
  • Ladle

Ingredients

  • 1 pound 2 cups dry pinto beans
  • 8 cups water for soaking and cooking the beans
  • 2 tablespoons olive oil
  • 1 large onion diced
  • 3 cloves garlic minced
  • 2 carrots diced
  • 2 celery stalks diced
  • 1 bell pepper diced (any color)
  • 1 can 14.5 oz diced tomatoes (with juice)
  • 6 cups vegetable or chicken broth
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • ½ teaspoon chili powder
  • Salt and pepper to taste
  • 1 bay leaf
  • ¼ cup fresh cilantro chopped (optional, for garnish)
  • Lime wedges optional, for serving

Instructions

Step 1: Prepare the Beans

  • Soak the Beans: Rinse the dry pinto beans under cold water. Place them in a large bowl and cover with water. Let them soak overnight or for at least 8 hours. Drain and rinse before using.
  • Quick Soak Method: Place the beans in a large pot, cover with water, and bring to a boil. Boil for 2 minutes, then remove from heat and let soak for 1 hour. Drain and rinse before using.

Step 2: Cook the Beans

  • Cook the Beans: In a large pot, combine the soaked beans with 8 cups of fresh water. Bring to a boil, then reduce heat to a simmer. Cook for 1 to 1.5 hours, or until the beans are tender. Drain and set aside.

Step 3: Prepare the Soup

  • Sauté Vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, garlic, carrots, celery, and bell pepper. Sauté until the vegetables are softened, about 5-7 minutes.
  • Add Tomatoes and Spices: Stir in the diced tomatoes (with their juice), cumin, smoked paprika, oregano, chili powder, and bay leaf. Cook for another 2-3 minutes until fragrant.
  • Combine Beans and Broth: Add the cooked pinto beans and vegetable (or chicken) broth to the pot. Stir well to combine.
  • Simmer the Soup: Bring the soup to a boil, then reduce the heat and let it simmer for about 30 minutes to allow the flavors to meld. If the soup is too thick, you can add more broth or water to reach your desired consistency.
  • Season to Taste: Remove the bay leaf. Taste and adjust the seasoning with salt and pepper as needed.

Step 4: Serve

  • Garnish and Serve: Ladle the soup into bowls. Garnish with fresh cilantro and serve with lime wedges on the side for an extra burst of flavor. Enjoy your warm, comforting bowl of Pinto Bean Soup!

Tips and Variations

  • Protein Boost: Add cooked shredded chicken or sausage for additional protein.
  • Spicy Kick: For a spicier soup, add a diced jalapeño or more chili powder.
  • Vegetarian/Vegan Option: Use vegetable broth and ensure all ingredients are plant-based.

Notes

This Pinto Bean Soup is a versatile and delicious meal that can be enjoyed by itself or with a side of crusty bread or a fresh salad. It's perfect for meal prepping and tastes even better the next day!
Calories: 300kcal
Cost: $ 15
Course: Breakfast, Soup
Cuisine: American, Mexican
Keyword: Vegetable, Warm

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