Description
Mexican Pinto Bean Soup is a hearty and flavorful dish that combines tender pinto beans, fresh vegetables, and aromatic spices. This soup is not only nutritious but also a delicious way to enjoy Mexican-inspired flavors. Whether you’re looking for a filling meal or a light dinner, this comforting soup is naturally vegan and easy to customize with toppings like cilantro, avocado, and lime. Perfect for any occasion, this soup is sure to be a hit with family and friends!
Ingredients
- 2 cups dried pinto beans, soaked overnight or quick-soaked
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 carrot, diced
- 1 bell pepper, chopped
- 1 zucchini, diced
- 1 (14 oz) can diced tomatoes
- 6 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- Salt and pepper, to taste
- Fresh lime juice (optional)
- Fresh cilantro, for garnish (optional)
- Avocado slices, for topping (optional)
Instructions
- s, for topping (optional)
Instructions:
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Prepare the Beans: If using dried pinto beans, soak them overnight or use the quick-soak method by bringing them to a boil and letting them sit, covered, for 1 hour.
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Cook the Vegetables: In a large pot, heat olive oil over medium heat. Add the onion and garlic, and sauté until softened, about 5 minutes.
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Add Vegetables and Spices: Stir in the diced carrot, bell pepper, and zucchini. Cook for another 5 minutes. Then, add the cumin, chili powder, smoked paprika, salt, and pepper. Stir to combine.
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Simmer the Soup: Add the soaked pinto beans, diced tomatoes, and vegetable broth to the pot. Bring to a boil, then reduce the heat and let the soup simmer, uncovered, for 45-60 minutes or until the beans are tender.
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Blend (Optional): For a smoother soup, you can blend half of the soup using an immersion blender or regular blender, then return it to the pot. This step is optional, but it adds a creamier texture.
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Finish and Serve: Taste the soup and adjust seasoning if needed. Add a squeeze of fresh lime juice and garnish with cilantro and avocado slices before serving.
Notes
- For extra spice, add diced jalapeños or serrano peppers.
- Substitute the pinto beans with black beans or kidney beans for a different flavor.
- Stir in coconut milk or cashew cream at the end for extra creaminess.
- This soup can be made ahead of time and stored in the fridge for 3-4 days.
