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Pinto Bean Soup

Name: Pinto Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Ingredients: 1 tbsp olive oil; 1 medium onion (diced); 1 (14 oz) can fire-roasted tomatoes (see notes); 3 garlic cloves (minced); 2 small carrots (peeled and diced); 1 medium potato (peeled and diced); 1 tsp oregano (dried); 1 tsp ground cumin; 1 tsp smoked paprika; Red pepper flakes (to taste); 2 bay leaves (optional); 2 cups vegetable broth; 2 (14 oz) cans pinto beans (drained and rinsed (see notes); Salt and pepper (to taste)

6 servings

portionen

15 minutes

aktive zeit

45 minutes

gesamtzeit

Kochen beginnen

Zutaten

1 tbsp olive oil

1 medium onion (diced)

1 (14 oz) can fire-roasted tomatoes (see notes)

3 garlic cloves (minced)

2 small carrots (peeled and diced)

1 medium potato (peeled and diced)

1 tsp oregano (dried)

1 tsp ground cumin

1 tsp smoked paprika

Red pepper flakes (to taste)

2 bay leaves (optional)

2 cups vegetable broth

2 (14 oz) cans pinto beans (drained and rinsed (see notes)

Salt and pepper (to taste)

Anweisungen

You can watch the video in the post for visual instructions.Heat oil in a large pot over medium/high heat. Add onion and sauté for about 4-5 minutes, stirring frequently.

Stir in the roasted tomatoes, garlic, carrots, potato, and all spices. Cook for 1-2 minutes, until fragrant, then pour in the vegetable broth (I also added 2 bay leaves for flavor).

Bring the soup to a boil and let it simmer with a lid for about 10-15 minutes. Add in the pinto beans and cook for a further 10 minutes or until the veggies are softened, stirring from time to time. Then turn off the heat.

You can add more veggie broth or water if you notice that too much liquid evaporated.

I poured about 50% of the soup into a different pot and used an immersion blender to blend it. You can also fill about half of the soup into a blender and blend it to the desired consistency.

Then pour the blended soup back into the large pot and stir to combine. Taste it and add more salt/pepper/spices if needed. You can also add a little lime juice.

Serve in bowls and garnish with fresh herbs. Enjoy!

Notizen

Fire-roasted tomatoes: I used fresh tomatoes (sliced) and roasted them (drizzled with olive oil) in the oven at 450 degrees Fahrenheit for 30 minutes. However, you can use 1 (14 oz) can of fire-roasted tomatoes instead, as mentioned in the recipe.

Pinto beans: The weight of the drained beans is about 250 g per 14 oz can. I typically cook pinto beans from dry, however, for this recipe I used canned beans.

Nährwertangaben

Portionsgröße

Kalorien

210 kcal

Gesamtfett

3 g

Gesättigtes Fett

1 g

Ungesättigtes Fett

Transfett

Cholesterin

Natrium

Gesamtkohlenhydrate

15 g

Ballaststoffe

9 g

Zucker insgesamt

5 g

Eiweiß

9 g