Pinto Bean Soup

Pinto Bean Soup

Pinto bean soup is a hearty and comforting dish that showcases the versatility of pinto beans, which are beloved for their creamy texture and mild flavor.

Originating from Mexican and Southwestern cuisines, pinto beans are packed with protein, fiber, and essential nutrients, making them a nutritious addition to any meal.

This soup is not only easy to prepare but also allows for a range of flavors and ingredients, making it a favorite among home cooks.

This recipe for pinto bean soup combines the beans with aromatic vegetables, spices, and herbs, creating a dish that warms the soul and satisfies hunger. It’s perfect for chilly days, busy weeknights, or any time you need a nourishing meal.

With options for both a quick preparation using canned beans or a slow-cooked version with dried beans, this soup is adaptable to your schedule. Let’s dive into how to create this delicious and wholesome pinto bean soup!

Ingredients

For the Soup:

• 1 cup dried pinto beans (or 2 cans of canned pinto beans, drained and rinsed)
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 bell pepper (red or green), diced
• 1 medium potato, diced (optional for added creaminess)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder (adjust to taste)
• ½ teaspoon smoked paprika (optional)
• ½ teaspoon dried oregano
• 4 cups vegetable broth (or chicken broth for non-vegetarian option)
• 1 can (14.5 ounces) diced tomatoes, with juices
• 2 tablespoons olive oil
• Salt and black pepper to taste
• 1 bay leaf
• Juice of 1 lime (optional, for brightness)
• Fresh cilantro or parsley, for garnish
• Avocado slices or sour cream, for serving (optional)

How to Make Pinto Bean Soup

Step 1: Prepare the Beans

If using dried beans:

Soak the Beans: Rinse the dried pinto beans under cold water and soak them in a large bowl of water overnight or for at least 8 hours. This process softens the beans and reduces cooking time.

Cook the Beans: After soaking, drain and rinse the beans again. In a large pot, cover the beans with fresh water and bring to a boil. Reduce the heat and let them simmer for about 1-1.5 hours, or until tender. Drain and set aside.

If using canned beans:

Simply drain and rinse the canned pinto beans and set them aside for later use.

Step 2: Sauté the Vegetables

In a large pot, heat 2 tablespoons of olive oil over medium heat.

Add the diced onion and sauté for about 3-4 minutes until softened and translucent.

Add the minced garlic, diced carrots, diced celery, and bell pepper. Sauté for an additional 5-7 minutes, stirring occasionally, until the vegetables are tender.

Step 3: Add Spices and Broth

Stir in the ground cumin, chili powder, smoked paprika (if using), dried oregano, salt, and black pepper. Cook for about 1 minute to toast the spices and enhance their flavors.

Pour in the vegetable broth and add the diced tomatoes with their juices. Stir to combine.

Add the cooked or canned pinto beans and the diced potato (if using). Stir well, then add the bay leaf.

Bring the mixture to a boil, then reduce the heat to low. Let it simmer uncovered for about 30-40 minutes, allowing the flavors to meld and the soup to thicken.

Step 4: Blend the Soup (Optional)

After simmering, you can choose to blend part or all of the soup for a creamier texture. If you prefer a chunkier soup, feel free to skip this step.

Use an immersion blender to puree the soup to your desired consistency. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender, blending until smooth. Be cautious with hot liquids!

Step 5: Final Seasoning and Serving

Once blended (if desired), return the soup to the pot and stir in the lime juice. Taste and adjust the seasoning with more salt and pepper if needed.

Ladle the soup into bowls and garnish with freshly chopped cilantro or parsley.

Serve hot with avocado slices or a dollop of sour cream for added richness, and enjoy with crusty bread or over rice for a complete meal.

Chef’s Note

Customization: Pinto bean soup is highly versatile. Feel free to adjust the ingredients based on your preferences. You can add other vegetables like corn, zucchini, or kale for extra nutrition and flavor. Additionally, spices can be adjusted to suit your taste; for a spicier kick, consider adding diced jalapeños or a pinch of cayenne pepper.

Make it Ahead: This soup can be prepared a day in advance, and it often tastes even better the next day as the flavors meld. Store it in an airtight container in the refrigerator and reheat on the stove over medium heat until warmed through.

Freezing: Pinto bean soup freezes well. Allow it to cool completely before transferring it to freezer-safe containers. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information (per serving, based on 8 servings)

• Calories: 210
• Protein: 10g
• Carbohydrates: 36g
• Dietary Fiber: 12g
• Total Fat: 5g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 350mg
• Vitamin A: 60% DV
• Vitamin C: 25% DV
• Iron: 15% DV
• Calcium: 6% DV

Pinto bean soup not only satisfies your taste buds but also offers a well-rounded nutritional profile. The combination of beans provides a hearty source of protein and fiber, which helps keep you full and satisfied. The variety of vegetables adds essential vitamins and minerals, while the spices contribute flavor and potential health benefits.

This pinto bean soup is a delightful addition to any meal. Its comforting flavors, ease of preparation, and healthful ingredients make it a dish that you and your family will enjoy time and again. Embrace the warmth and nourishment this soup brings to your table and savor each comforting spoonful!

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