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Pinto Bean Soup

Pinto Bean Soup
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Discover an easy Pinto Bean Soup recipe that’s creamy, hearty, and full of flavor! Perfect for any meal—try it today!

Ingredients

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  • 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 olive oil in a large pot over medium heat. Sauté diced onion for 4–5 minutes until softened.
  2. Stir in fire-roasted tomatoes, minced garlic, diced carrots, diced potato, oregano, cumin, smoked paprika, and optional bay leaves. Cook for 1–2 minutes until fragrant.
  3. Add vegetable broth to the pot and bring to a boil. Reduce heat and simmer covered for 10–15 minutes.
  4. Incorporate drained pinto beans into the pot and continue cooking for another 10 minutes until vegetables are tender.
  5. For creaminess, blend part of the soup using an immersion blender or regular blender until smooth.
  6. Return blended soup to the pot, adjust seasoning as needed, and serve garnished with fresh herbs.

Nutrition

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