introduction
Mexican Pinto Bean Soup is a hearty and flavorful dish that warms the soul. It is easy to make and packs a punch with its vibrant spices and fresh ingredients. This soup is perfect for any meal, whether it’s a cozy dinner or a gathering with friends.
why make this recipe
There are many reasons to make Mexican Pinto Bean Soup. First, it is healthy and filled with nutritious ingredients. The pinto beans provide protein and fiber, while the vegetables add vitamins and minerals. Second, it is a budget-friendly option that requires simple ingredients. Lastly, this soup is vegan and can be customized to suit various dietary preferences.
how to make Mexican Pinto Bean Soup
Ingredients:
- Pinto beans
- Fire-roasted tomatoes
- Vegetables (e.g., onion, bell pepper, garlic)
- Vegetable broth
- Mexican seasonings (e.g., cumin, chili powder, paprika)
- Salt and pepper
- Olive oil
Directions:
- In a large pot, heat olive oil over medium heat.
- Add chopped onions, bell peppers, and garlic; sauté until soft.
- Stir in pinto beans, fire-roasted tomatoes, and vegetable broth.
- Add Mexican seasonings, salt, and pepper.
- Bring to a boil, then reduce heat and let simmer for about 20-30 minutes, allowing flavors to meld.
- Adjust seasoning as needed and serve warm.
how to serve Mexican Pinto Bean Soup
Serve Mexican Pinto Bean Soup hot in bowls. You can top it with fresh cilantro, avocado slices, or a squeeze of lime for added flavor. It pairs well with tortilla chips or warm tortillas, making it a delightful meal option.
how to store Mexican Pinto Bean Soup
You can store Mexican Pinto Bean Soup in an airtight container in the refrigerator for up to five days. If you want to keep it longer, freeze the soup in freezer-safe containers for up to three months. To reheat, simply thaw and warm on the stove or in the microwave.
tips to make Mexican Pinto Bean Soup
- Soak dried pinto beans overnight for a creamier texture.
- Adjust the spice level by adding more or less chili powder.
- Feel free to add other vegetables like zucchini or corn for extra flavor and nutrition.
variation
For a smoky flavor, you can add some chipotle peppers in adobo sauce. You can also use black beans or kidney beans if you prefer a different type of bean.
FAQs
FAQs (Expanded)
1. CAN I USE CANNED PINTO BEANS INSTEAD OF DRIED?
YES, YOU CAN USE CANNED PINTO BEANS TO SAVE TIME. JUST RINSE AND DRAIN THEM WELL BEFORE ADDING THEM TO THE SOUP TO REMOVE EXCESS SODIUM AND STARCH. SINCE CANNED BEANS ARE ALREADY COOKED, YOU ONLY NEED TO SIMMER THE SOUP LONG ENOUGH FOR THE FLAVORS TO COME TOGETHER, ABOUT 15–20 MINUTES. IF THE SOUP GETS TOO THICK, YOU CAN ADD A LITTLE EXTRA VEGETABLE BROTH OR WATER TO REACH YOUR DESIRED CONSISTENCY.
2. IS THIS RECIPE GLUTEN-FREE?
YES, MEXICAN PINTO BEAN SOUP IS NATURALLY GLUTEN-FREE AS LONG AS YOU USE A GLUTEN-FREE VEGETABLE BROTH AND SEASONINGS. ALWAYS DOUBLE-CHECK THE LABELS ON YOUR BROTH, SPICE BLENDS, AND ANY TOPPINGS (LIKE TORTILLA STRIPS OR STORE-BOUGHT SALSA) TO MAKE SURE THEY DON’T CONTAIN HIDDEN GLUTEN. SERVING THE SOUP WITH CORN TORTILLAS INSTEAD OF FLOUR TORTILLAS KEEPS THE ENTIRE MEAL GLUTEN-FREE.
3. CAN I MAKE THIS SOUP SPICIER?
ABSOLUTELY! YOU CAN ADD MORE CHILI POWDER OR A PINCH OF CAYENNE PEPPER DIRECTLY TO THE POT IF YOU LIKE A BOLDER HEAT. FOR EVEN MORE KICK, STIR IN CHOPPED JALAPEÑOS, CHIPOTLE PEPPERS IN ADOBO SAUCE, OR YOUR FAVORITE HOT SAUCE. IF YOU’RE COOKING FOR A MIXED GROUP, YOU CAN KEEP THE SOUP MILD AND SERVE HOT SAUCE OR SLICED CHILES ON THE SIDE SO EVERYONE CAN ADJUST THE SPICE LEVEL IN THEIR OWN BOWL.
Mexican Pinto Bean Soup
Ingredients
Main Ingredients
- 1 cup Pinto beans (dried or canned) Soaked overnight if using dried beans.
- 1 can Fire-roasted tomatoes Canned tomatoes can enhance the flavor.
- 1 cup Chopped onion For sautéing.
- 1 cup Chopped bell pepper Use any color you prefer.
- 2 cloves Garlic, minced Adds aroma and flavor.
- 4 cups Vegetable broth Or chicken broth for added flavor if not vegan.
- 1 tablespoon Olive oil For sautéing vegetables.
- 1 tablespoon Cumin Mexican seasoning.
- 1 tablespoon Chili powder Adjust for spice level.
- 1 teaspoon Paprika For additional flavor.
- to taste Salt and pepper Adjust based on preference.
Instructions
Preparation
- In a large pot, heat olive oil over medium heat.
- Add chopped onions, bell peppers, and garlic; sauté until soft.
Cooking
- Stir in pinto beans, fire-roasted tomatoes, and vegetable broth.
- Add Mexican seasonings, salt, and pepper.
- Bring to a boil, then reduce heat and let simmer for about 20-30 minutes, allowing flavors to meld.
- Adjust seasoning as needed and serve warm.