Description
Enjoy a creamy and hearty Pinto Bean Soup packed with flavor! Easy one-pot recipe that’s vegan and great for meal prep. Try it today!
Ingredients
Scale
- 1 tbsp olive oil
- 1 medium onion (diced)
- 1 (14 oz) can fire-roasted tomatoes
- 3 garlic cloves (minced)
- 2 small carrots (peeled and diced)
- 1 medium potato (peeled and diced)
- 1 tsp oregano (dried)
- 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 olive oil in a large pot over medium-high heat. Add diced onion and sauté for 4-5 minutes until softened.
- Stir in fire-roasted tomatoes, minced garlic, diced carrots, diced potato, and spices. Cook for 1-2 minutes until fragrant.
- Pour in vegetable broth and add bay leaves if desired. Bring to a boil, then cover and simmer for 10-15 minutes.
- Add drained pinto beans and cook for another 10 minutes, or until the vegetables are tender.
- For a creamier texture, blend half of the soup using an immersion blender or regular blender before combining it back into the pot.
- Adjust seasoning with salt, pepper, or additional spices as needed before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 5g
- Sodium: 560mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg