Description
A comforting plant-based soup made with pinto beans, fire-roasted tomatoes, and spices, creating a velvety broth full of flavor.
Ingredients
Scale
- 1 can pinto beans, drained and rinsed
- 1 can fire-roasted tomatoes
- 1 onion, diced
- 2 cloves garlic, minced
- 2 cups vegetable broth
- 1 cup mixed vegetables (corn, bell peppers, or carrots)
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion and garlic, sauté until the onion becomes translucent.
- Stir in the mixed vegetables and cook for a few more minutes.
- Add the pinto beans, fire-roasted tomatoes, vegetable broth, cumin, chili powder, salt, and pepper.
- Bring the soup to a boil, then reduce the heat and let it simmer for 20 minutes.
- Use an immersion blender to puree the soup to your desired creaminess.
- Serve hot and garnish with fresh cilantro if desired.
Notes
For a heartier meal, pair this soup with tortillas or a green salad. Adjust seasoning after reheating.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1.5 cups
- Calories: 225
- Sugar: 4g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 9g
- Protein: 8g
- Cholesterol: 0mg