Description
A heartwarming and flavorful pinto bean soup that embodies love and comfort in each spoonful.
Ingredients
Scale
- 2 cans pinto beans, rinsed and drained
- 1 can (14.5 ounces) fire-roasted tomatoes
- 2 cups mixed veggies (onions, bell peppers, carrots)
- 4 cups vegetable broth
- 2 teaspoons cumin
- 2 teaspoons chili powder
- 2 teaspoons garlic powder
- Salt and pepper to taste
- 1 tablespoon olive oil (optional)
Instructions
- In a large pot, heat olive oil over medium heat (if using).
- Add the mixed veggies and sauté until softened.
- Stir in the fire-roasted tomatoes and cook for another minute.
- Add the pinto beans, vegetable broth, and Mexican seasonings.
- Bring to a boil, then reduce the heat and simmer for about 20-30 minutes.
- Use an immersion blender to blend the soup to your desired creaminess, or leave it chunky.
- Season with salt and pepper to taste.
- Serve hot, and enjoy!
Notes
Serve with fresh cilantro, avocado slices, or a squeeze of lime for added flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 15g
- Protein: 17g
- Cholesterol: 0mg
Keywords: soup, pinto beans, vegetarian, Mexican, comfort food
