Why make this recipe
Mexican Pinto Bean Soup is a simple dish packed with flavor. It’s not only easy to prepare but also budget-friendly. The soup is hearty, making it a great meal for cold days or when you need comfort food. Using canned beans saves time, and the blend of spices makes it delightful. Plus, it’s a healthy option loaded with plant-based protein and fiber.
How to make Mexican Pinto Bean Soup
Ingredients :
- 2 cans pinto beans, drained and rinsed
- 1 can fire-roasted tomatoes
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 4 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Directions :
- In a large pot, sauté the onion and bell pepper over medium heat until softened.
- Add the garlic and cook for another minute until fragrant.
- Stir in the pinto beans, fire-roasted tomatoes, vegetable broth, cumin, chili powder, salt, and pepper.
- Bring to a boil, then reduce heat and let simmer for about 20 minutes, allowing the flavors to meld together.
- Use an immersion blender to blend the soup to your desired creaminess. If you prefer a chunkier soup, blend only half.
- Taste and adjust seasonings as necessary.
- Serve hot, garnished with fresh cilantro if desired.
How to serve Mexican Pinto Bean Soup
You can serve Mexican Pinto Bean Soup in bowls, garnished with fresh cilantro. It pairs nicely with tortilla chips or warm bread on the side. You can also serve it with a dollop of sour cream or avocado slices for extra creaminess.
How to store Mexican Pinto Bean Soup
Store any leftover soup in an airtight container in the fridge for up to 4 days. To reheat, simply warm it on the stove or in the microwave. You can also freeze the soup. Keep it in a freezer-safe container for up to 3 months. Thaw it overnight in the fridge before reheating.
Tips to make Mexican Pinto Bean Soup
- For a spicier kick, add a diced jalapeño or some cayenne pepper.
- Try adding corn or diced zucchini for extra texture and nutrition.
- If you like a creamier soup, you can add a splash of coconut milk or heavy cream before serving.
Variation (if any)
You can easily make this soup vegetarian by using vegetable broth instead of chicken broth. For a meatier version, you can add cooked chicken or ground turkey. Just make sure to adjust the cooking time accordingly.
FAQs
Q: Can I use dried pinto beans instead of canned?
A: Yes, you can use dried beans. Just soak them overnight and cook them until they are tender before adding them to the soup.
Q: Is this soup suitable for vegans?
A: Yes, this soup is vegan as it uses vegetable broth and no animal products.
Q: How can I make this soup thicker?
A: You can make the soup thicker by blending more of it to create a creamier texture. Alternatively, you can add a cornstarch slurry while simmering.
Mexican Pinto Bean Soup
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A hearty and flavorful Mexican Pinto Bean Soup that is easy to prepare, budget-friendly, and loaded with plant-based protein.
Ingredients
- 2 cans pinto beans, drained and rinsed
- 1 can fire-roasted tomatoes
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 4 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- In a large pot, sauté the onion and bell pepper over medium heat until softened.
- Add the garlic and cook for another minute until fragrant.
- Stir in the pinto beans, fire-roasted tomatoes, vegetable broth, cumin, chili powder, salt, and pepper.
- Bring to a boil, then reduce heat and let simmer for about 20 minutes, allowing the flavors to meld together.
- Use an immersion blender to blend the soup to your desired creaminess. If you prefer a chunkier soup, blend only half.
- Taste and adjust seasonings as necessary.
- Serve hot, garnished with fresh cilantro if desired.
Notes
Pairs well with tortilla chips or warm bread. For added creaminess, consider topping with sour cream or avocado slices.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 3g
- Sodium: 600mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 0mg
Keywords: soup, vegan, pinto beans, Mexican, comfort food
