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Mexican Pinto Bean Soup

MEXICAN PINTO BEAN SOUP
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A hearty and flavorful Mexican pinto bean soup, perfect for a comforting meal.

Ingredients

Scale
  • 2 cups dried pinto beans, rinsed and soaked overnight
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 bell pepper, diced
  • 1 jalapeño, seeded and minced (optional)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 4 cups vegetable broth
  • 1 can (14 oz) diced tomatoes
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Fresh cilantro, chopped (for garnish)
  • Lime wedges (for serving)

Instructions

  1. Drain and rinse the soaked pinto beans.
  2. Heat olive oil in a large pot over medium heat. Add onion and sauté until soft.
  3. Add garlic, bell pepper, and jalapeño. Cook for 2 minutes.
  4. Stir in cumin, chili powder, and smoked paprika. Cook for 1 minute.
  5. Add the beans, vegetable broth, diced tomatoes, salt, and black pepper.
  6. Bring to a boil, then reduce heat and simmer for 1.5 to 2 hours until beans are tender.
  7. Use a spoon to mash some beans for a thicker texture (optional).
  8. Serve hot, garnished with cilantro and lime wedges.

Notes

  • For a spicier soup, leave the seeds in the jalapeño.
  • Soaking beans overnight reduces cooking time. If short on time, use canned beans (drained and rinsed).
  • Top with avocado or dairy-free yogurt for extra creaminess.

Nutrition

Find it online: https://kitchenvan.com/mexican-pinto-bean-soup-recipe-easy-vegan/