Description
A hearty and flavorful Mexican Pinto Bean Soup that is easy to prepare, budget-friendly, and loaded with plant-based protein.
Ingredients
Scale
- 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