Description
A warm and comforting pinto bean soup that’s quick and easy to prepare, featuring earthy flavors and a hint of tomato.
Ingredients
Scale
- 1 Tbsp Olive oil
- 1 onion, diced
- 1 carrot, diced
- 1 celery rib, diced
- 2 garlic cloves, pressed
- ½ Tbsp smoked paprika
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp dried sage
- 1 tsp dried rosemary
- ⅛ tsp cayenne pepper (optional)
- 2 cans (14oz/400 grams each) pinto beans, drained
- 1 ½ cup (360 ml) low-sodium vegetable broth, plus more if needed
- 2 Tbsp tomato paste
- 1 bay leaf
- ½ tsp fine salt, plus more to taste
- ground black pepper, to taste
- extra virgin olive oil (for drizzling)
- fresh parsley or cilantro (for garnish)
Instructions
- Warm the olive oil in a large pot or Dutch oven over medium heat. Once shimmering, add the diced carrot, onion, and celery. Cook, stirring often, until the onion is translucent (about 5 minutes).
- Add the garlic, spices, and herbs. Stir and cook for about 1 minute until fragrant.
- Add the beans, broth, tomato paste, and bay leaf. Raise the heat and bring to a boil.
- Reduce to a gentle simmer, cover the pot, and cook for 20-25 minutes, stirring occasionally.
- Turn off the heat and let cool slightly. Blend approximately 1 cup of the soup until smooth, then return it to the pot and mix well.
- Taste and adjust seasoning. For a thinner soup, add broth; for a thicker stew, simmer longer without the lid.
- Divide into bowls and serve with a drizzle of extra virgin olive oil and garnish with parsley or cilantro.
Notes
Serve with crusty bread, cornbread, or tortilla chips. The soup tastes even better the next day.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg