Description
This easy Mexican Pinto Bean Soup is a hearty, flavorful stew featuring fire-roasted tomatoes, tender pinto beans, and a blend of aromatic spices. Perfect for a comforting meal, it combines sautéed vegetables with a rich broth and a creamy texture achieved by blending half the soup. Garnish with fresh herbs for a delicious and wholesome dish.
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 medium onion, diced
- 1 (14 oz) can fire-roasted tomatoes
- 3 garlic cloves, minced
- 2 small carrots (150 g), peeled and diced
- 1 medium potato (135 g), peeled and diced
- 1 tsp dried oregano
- 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
- Heat the oil and sauté onion: Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add the diced onion and sauté for about 4-5 minutes, stirring frequently until the onion is softened and translucent.
- Add vegetables and spices: Stir in the fire-roasted tomatoes, minced garlic, diced carrots, diced potato, dried oregano, ground cumin, smoked paprika, and red pepper flakes. Cook for 1-2 minutes until the mixture becomes fragrant.
- Pour in broth and simmer: Add 2 cups of vegetable broth and optionally 2 bay leaves. Bring the soup to a boil, then reduce heat and let it simmer with the lid on for 10-15 minutes to soften the vegetables.
- Add pinto beans and continue cooking: Stir in the drained and rinsed pinto beans and cook for an additional 10 minutes, stirring occasionally, until all vegetables are tender.
- Blend half the soup: Remove about half of the soup into a separate pot or blender and use an immersion blender or standard blender to puree it to your desired consistency.
- Combine and season: Pour the blended soup back into the large pot and stir to combine. Taste and adjust salt, pepper, and spices as needed. Optionally add a squeeze of lime juice for brightness.
- Serve: Ladle the soup into bowls and garnish with fresh herbs. Enjoy warm.
Notes
- Fire-roasted tomatoes: For best flavor, you can roast fresh tomatoes drizzled with olive oil in a 450°F (230°C) oven for 30 minutes or use canned fire-roasted tomatoes.
- Pinto beans: While canned beans are convenient, cooking dry beans yourself (e.g., in an Instant Pot) enhances flavor and texture.
- Texture variations: Blend half, all, or just a portion of the soup to achieve your preferred consistency.
- Adjust liquid: Add extra vegetable broth or water if the soup reduces too much during cooking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
