Description
A hearty and flavorful pinto bean soup that is perfect for a comforting meal.
Ingredients
Scale
- 1 cup dried pinto beans
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 medium carrot, diced
- 2 stalks celery, chopped
- 4 cups low-sodium vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder (adjust for heat)
- Salt and pepper to taste
- 1 tablespoon lime juice
Instructions
- Rinse the dried pinto beans under cold water. Soak overnight or use a quick soak method (boil for 1 minute, then let sit covered for 1 hour).
- Heat olive oil in a large pot over medium heat. Sauté chopped onion until translucent (about 5 minutes).
- Add minced garlic, diced carrots, and chopped celery. Cook until softened (about another 5 minutes).
- Stir in cumin, chili powder, salt, and pepper. Cook until fragrant (about 1 minute).
- Add soaked pinto beans and vegetable broth to the pot. Bring to a boil, then reduce heat to low.
- Cover and simmer for 1 to 1.5 hours until beans are tender.
- Optional: Blend part of the soup for a creamier texture while keeping some chunks.
- Just before serving, add lime juice and adjust seasoning as needed.
Notes
- Adjust the chili powder according to your heat preference.
- For a thicker consistency, blend a portion of the soup.
- Serve with crusty bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 1.5 hours
- Category: Soup
- Method: stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 1g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg