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Pinto Bean Soup Recipe

Mexican · Soup · 105 min total

A hearty and comforting soup made with pinto beans, vegetables, and spices, perfect for a cozy meal.

Ingredients

• 1 lb dried pinto beans, rinsed and picked over
• 2 tbsp olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 jalapeño, seeded and minced (optional)
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• 6 cups vegetable broth or water
• 1 bay leaf
• 1 can (14.5 oz) diced tomatoes, undrained
• Salt and black pepper to taste
• Fresh cilantro and lime wedges for serving

Instructions

1. Place the pinto beans in a large bowl and cover with water by 2 inches. Soak overnight, or for at least 8 hours. Drain and rinse.
2. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic, carrots, celery, and jalapeño (if using), and cook for another 5 minutes.
3. Stir in the cumin, smoked paprika, and oregano, and cook for 1 minute until fragrant.
4. Add the soaked beans, broth, bay leaf, and diced tomatoes. Bring to a boil, then reduce heat to low, cover, and simmer for 1 to 1.5 hours, or until the beans are tender.
5. Remove the bay leaf. Using an immersion blender, partially blend the soup to your desired consistency (or blend about 2 cups in a blender and return to pot).
6. Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro and a squeeze of lime juice.

Tips

• For a smoky flavor, add a chipotle pepper in adobo sauce along with the spices.
• This soup thickens as it sits; add more broth or water when reheating if needed.
• Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.

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