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Soup With Pinto Beans

A comforting soup packed with hearty pinto beans and vegetables, perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups dried pinto beans rinsed and soaked overnight
  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 2 carrots diced
  • 1 bell pepper diced
  • 6 cups vegetable or chicken 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
  • Measuring cups and spoons
  • Cutting board
  • Sharp knife

Method
 

  1. Start by soaking the pinto beans overnight in plenty of water.
  2. In a large pot, heat the olive oil over medium heat.
  3. Add the chopped onion, garlic, carrots, and bell pepper to the pot, cooking until softened.
  4. Stir in the cumin and smoked paprika, cooking for another minute.
  5. Pour in the soaked pinto beans and broth, stirring everything together.
  6. Increase the heat to bring the soup to a gentle boil.
  7. Reduce the heat to low and cover the pot, letting the soup simmer for about 30 minutes.
  8. After simmering, taste and adjust seasoning with salt and pepper as needed.
  9. Serve hot, garnished with fresh cilantro if desired.

Notes

This soup is perfect for meal prep; it tastes even better the next day.