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–+ servings
Mexican Pinto Bean Soup

Delicious Mexican Pinto Bean Soup: Hearty and Healthy Delight

Enjoy this Mexican Pinto Bean Soup, a hearty and healthy dish full of flavor, ideal for comforting nights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Mexican
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Base Ingredients
  • 2 tablespoons Olive Oil Can be substituted with avocado oil.
  • 1 whole Onion Any onion variety works well.
  • 2 cups Fire-Roasted Tomatoes Substitute with fresh roasted tomatoes if desired.
  • 3 cloves Garlic Use garlic powder as a quick alternative.
Vegetables
  • 2 whole Carrots Can swap with parsnips for a different taste.
  • 1 whole Potato Sweet potatoes can be used for a unique twist.
Spices
  • 1 teaspoon Dried Oregano Substitute with Italian seasoning if needed.
  • 1 teaspoon Ground Cumin Omit if you prefer a milder flavor.
  • 1 teaspoon Smoked Paprika Regular paprika can replace it for less smokiness.
  • 1 teaspoon Red Pepper Flakes Adjust to taste based on your spice preference.
  • 2 leaves Bay Leaves Remove before serving.
Soup Ingredients
  • 4 cups Vegetable Broth Both homemade and store-bought options are great.
  • 2 cans Pinto Beans Black beans or chickpeas can be substituted.
  • to taste Salt Adjust to personal taste.
  • to taste Black Pepper Adjust to personal taste.

Equipment

  • Large Pot

Method
 

Cooking Instructions
  1. In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Once shimmering, add 1 chopped onion and sauté for about 4-5 minutes until it's translucent and fragrant.
  2. Stir in 2 cups of fire-roasted tomatoes, 3 minced garlic cloves, 2 diced carrots, and 1 diced potato, alongside 1 teaspoon of dried oregano, 1 teaspoon of ground cumin, and 1 teaspoon of smoked paprika. Sauté for 1-2 minutes.
  3. Pour in 4 cups of vegetable broth and toss in 2 bay leaves. Bring to a boil, then reduce to simmer and cover. Simmer for 10-15 minutes.
  4. Stir in 2 cans of drained pinto beans. Cook for an additional 10 minutes, stirring occasionally.
  5. Use an immersion blender to partially or completely blend the soup in the pot until it reaches your desired consistency.
  6. Taste your soup and adjust seasoning with additional salt, pepper, or a splash of lime juice before serving.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 50gProtein: 15gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 600mgPotassium: 800mgFiber: 12gSugar: 5gVitamin A: 12000IUVitamin C: 15mgCalcium: 80mgIron: 3mg

Notes

Serve with crusty bread or tortilla chips for a complete experience. Store in an airtight container for up to 3-4 days in the fridge.

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