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Pinto Bean Soup

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A comforting and hearty Pinto Bean Soup packed with rich flavors and wholesome ingredients.

Ingredients

Scale
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 1 (14 oz) can fire-roasted tomatoes
  • 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
  • Salt and pepper, to taste

Instructions

  1. Heat 1 tablespoon of olive oil in a large pot over medium heat.
  2. Add the diced onion, carrots, and potato. Sauté for 5-7 minutes until softened.
  3. Stir in the minced garlic, oregano, cumin, paprika, and red pepper flakes. Cook for about a minute.
  4. Add the fire-roasted tomatoes, vegetable broth, pinto beans, and bay leaves. Stir well.
  5. Bring to a boil, then reduce heat and let it simmer for 30-40 minutes.
  6. Season with salt and pepper to taste. Remove and discard bay leaves before serving.

Notes

Serve with crusty bread or warm tortillas. Add a splash of lime juice for extra flavor.

Nutrition

Find it online: https://thestationrecipes.com/pinto-bean-soup/

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