Name: Pinto Bean Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 cups
Cuisine: Mexican
Ingredients: 2 teaspoons olive oil; 1 large yellow onion, diced; 2 cloves garlic, minced; 1 teaspoon cumin; 2 cups vegetable broth; 1 15oz can fire roasted tomatoes; 2 15oz cans pinto beans, rinsed and drained; 1 teaspoon salt (or to taste); 2 tablespoons lime juice; Toppings: diced jalapeño, diced tomatoes, chopped cilantro or crushed tortilla chips.

Description

This pinto bean soup is deliciously thick and creamy! With just a few simple pantry staples, you can enjoy a bowl of this homemade soup in no time!

Scale

Ingredients

2 teaspoons olive oil
1 large yellow onion, diced
2 cloves garlic, minced
1 teaspoon cumin
2 cups vegetable broth
1 15oz can fire roasted tomatoes
2 15oz cans pinto beans, rinsed and drained
1 teaspoon salt (or to taste)
2 tablespoons lime juice
Toppings: diced jalapeño, diced tomatoes, chopped cilantro or crushed tortilla chips.

Instructions

In a large saucepan, heat the olive oil over medium heat for 1 minute.
Add the onion and stir to coat. Continue to cook over medium heat for 5 minutes, stirring occasionally.
Add the garlic and cumin and continue to cook for 1 minute.
Add the vegetable broth, tomatoes, and pinto beans and bring to a boil.
Reduce to a simmer and continue to cook for 15 minutes.
Using an immersion blender, blend the soup until you’ve reached your desired consistency. I like to leave it a little bit chunky. Alternatively, if you don’t have an immersion blender you can transfer 3 cups of soup to a blender and blend until smooth. Be careful when transfering hot liquid and be sure to allow steam to escape from the blender.
Add salt and lime juice, then divide into bowls.
Top with jalapeño, tortilla chips, tomatoes, or other desired toppings.

Keywords: pinto bean soup