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Mexican Pinto Bean Soup

Mexican Pinto Bean Soup Recipe

Pinto Bean Soup is a flavorful dish made primarily withpinto beans, vegetables, and spices. The soup can be customized to fit varioustastes by adding different seasonings, herbs, or protein sources. Typically,the beans are cooked in broth along with ingredients like onions, garlic,carrots, celery, and bell peppers. The soup’s hearty texture comes from thebeans, which become tender and absorb the flavors of the broth and spices.
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Prep Time 15 minutes
Cook Time 1 hour
Course: Soup
Cuisine: Mexican
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb dried pinto beans or 3 cans of pinto beans, drained and rinsed
  • 1 medium onion diced
  • 2 garlic cloves minced
  • 1 medium carrot peeled and diced
  • 1 celery stalk diced
  • 1 bell pepper diced (optional)
  • 4 cups vegetable or chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt to taste
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 2 cups water or more for desired consistency
  • Fresh cilantro or parsley optional, for garnish
  • Juice of 1 lime optional, for added flavor

Equipment

  • Large Soup Pot
  • Cutting board
  • Sharp knife
  • Wooden Spoon
  • Measuring Cups & Spoons
  • Colander or Strainer
  • Ladle

Method
 

  1. Soak the Beans: If you're using dried pinto beans, place them in a large bowl and cover with water. Let them soak for 6-8 hours or overnight. Drain and rinse before cooking.
  2. Sauté the Vegetables: In a large soup pot, heat the olive oil over medium heat. Add the diced onions, carrots, celery, and bell pepper (if using). Sauté for about 5 minutes until the vegetables are softened and the onions are translucent.
  3. Add Garlic and Spices: Stir in the minced garlic, cumin, chili powder, paprika, salt, and black pepper. Cook for another minute to allow the spices to bloom and release their aromas.
  4. Add Beans and Broth: Add the soaked pinto beans to the pot. Pour in the vegetable or chicken broth and water. Bring the mixture to a boil over medium-high heat.
  5. Simmer the Soup: Once the soup reaches a boil, reduce the heat to low. Cover and let it simmer for about 45 minutes to an hour, or until the beans are tender. If you're using canned beans, this step will take less time, around 15-20 minutes.
  6. Blend for a Creamier Texture (Optional): For a creamier soup, use an immersion blender directly in the pot to blend a portion of the soup. If you prefer a chunkier texture, skip this step.
  7. Adjust Seasoning: Taste the soup and adjust the seasoning, adding more salt, pepper, or chili powder as desired. Stir in lime juice for a burst of freshness.
  8. Serve: Ladle the soup into bowls and garnish with fresh cilantro or parsley for added color and flavor. Serve hot with some crusty bread or tortilla chips.

Notes

Pinto beans are a great source of protein, fiber, and essential nutrients, making this soup a healthy and filling option. If you have time, preparing the beans the night before will make the cooking process faster and easier. This soup can be stored in an airtight container in the refrigerator for up to 5 days, or frozen for up to 3 months. Reheat thoroughly before serving.