Mexican Pinto Bean Soup
A hearty and flavorful soup filled with pinto beans, vibrant spices, and fresh vegetables, perfect for any occasion.
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.
Notes
Serve hot in bowls topped with fresh cilantro, avocado slices, or a squeeze of lime. Pairs well with tortilla chips or warm tortillas. Can store in an airtight container in the refrigerator for up to five days or freeze for up to three months.