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Pinto Bean Soup

A hearty and nutritious soup made with pinto beans, fresh vegetables, and spices, perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 people
Course: Soup
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups dried pinto beans rinsed and sorted
  • 1 tablespoon olive oil
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1 carrot diced
  • 1 celery stalk diced
  • 6 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • Fresh cilantro for garnish optional

Equipment

  • Large pot or Dutch oven
  • Wooden spoon
  • Cutting board
  • Knife
  • Measuring cups and spoons

Method
 

  1. Start by soaking the pinto beans in water for at least 6 hours or overnight.
  2. In a large pot, heat the olive oil over medium heat.
  3. Add the chopped onion, garlic, carrot, and celery, cooking until soft and fragrant, about 5 minutes.
  4. Drain and rinse the soaked beans, then add them to the pot.
  5. Add the vegetable broth to the pot, bringing everything to a boil.
  6. Stir in the cumin, smoked paprika, salt, and pepper.
  7. Reduce the heat and let the soup simmer for about 30 minutes, or until the beans are tender.
  8. After cooking, taste the soup and adjust the seasoning as needed.
  9. Serve the soup hot, garnished with fresh cilantro if desired.

Notes

For a creamier texture, blend a portion of the soup before serving. This recipe is naturally gluten-free and vegan.