Description
A hearty and vibrant Mexican Pinto Bean Soup that is easy to make and perfect for busy weeknights.
Ingredients
Scale
- 1 can pinto beans, drained and rinsed
- 1 can fire-roasted tomatoes
- 1 onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 1 bell pepper, diced
- 4 cups vegetable broth
- 2 teaspoons cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Heat a little oil in a large pot over medium heat.
- Add the onion, garlic, carrots, and bell pepper. Cook until softened, about 5-7 minutes; the onions will turn translucent at the edges when ready.
- Stir in the cumin and chili powder, cooking for another minute until fragrant.
- Add the fire-roasted tomatoes, pinto beans, and vegetable broth; watch as the soup combines into a colorful mixture.
- Bring to a boil, then reduce the heat and simmer for 20 minutes, stirring occasionally.
- Season with salt and pepper to taste, adjusting for individual preference.
- Serve hot, garnished with fresh cilantro if desired.
Notes
Letting the soup rest off the heat allows the flavors to meld beautifully. The soup can be stored for up to 4 days in the fridge or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 4g
- Sodium: 500mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg