Description
A warm, simple pinto bean soup full of homey flavor, featuring creamy beans, savory broth, and fresh cilantro.
Ingredients
Scale
- 2 cups pinto beans, soaked overnight
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh cilantro for garnish
Instructions
- Drain and rinse the soaked pinto beans. Chop the onion, mince the garlic, and dice the carrots and celery.
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onion is soft and translucent, about 5 minutes.
- Add the diced carrots and celery and cook for 3–4 minutes to soften slightly.
- Stir in the drained pinto beans, vegetable broth, cumin, and chili powder. Bring the pot to a boil, then reduce heat to low and cover.
- Simmer gently for about 1.5 to 2 hours, or until the beans are tender and creamy. Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro.
Notes
Soak beans overnight for better texture. For a quicker soak, cover beans with water, bring to a boil for 2 minutes, then soak for 1 hour. The soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 105 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 350mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg