Pinto Bean Soup
Ingredients
The soup base
-
2
tablespoons
olive oil
-
1
medium
onion, diced
-
3
cloves
garlic, minced
-
1
teaspoon
cumin
-
1
teaspoon
chili powder
-
1
pinch
cayenne pepper
-
2
cups
vegetable stock
-
2
15-ounce cans
pinto beans
-
1
15-ounce can
fire-roasted tomatoes
-
to taste
salt
-
to taste
pepper
Optional toppings
-
cilantro
-
lime juice
-
diced tomatoes
-
chopped scallions
Instructions
- Heat olive oil in a large saucepan over medium heat.
- Add diced onion and cook until translucent, about 2 to 3 minutes.
- Stir in minced garlic and cook for an additional minute until fragrant.
- Add cumin, chili powder, and cayenne, stirring for another minute.
- Pour in vegetable stock, pinto beans, and fire-roasted tomatoes, bringing the mixture to a boil.
- Reduce heat to low and simmer uncovered for 15 to 20 minutes.
- Remove from heat and blend with an immersion blender to desired consistency.
- Season with salt and pepper, then serve warm with optional toppings.
Nutrition Facts (estimated)
Servings
6
Calories
276
Total fat
6g
Total carbohydrates
44g
Total protein
14g
Sodium
431mg
Cholesterol
0mg
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