Description
A hearty and flavorful Mexican pinto bean soup, perfect for a quick and satisfying meal.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon smoked paprika
- 4 cups vegetable broth
- 2 (15-ounce) cans pinto beans, rinsed and drained
- 1 (14.5-ounce) can diced tomatoes, undrained
- Salt and black pepper to taste
- Optional toppings: chopped cilantro, diced avocado, lime wedges, vegan sour cream
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion and cook until softened, about 5-7 minutes.
- Add garlic, cumin, chili powder, oregano, and smoked paprika. Cook for 1 minute more until fragrant.
- Pour in vegetable broth, rinsed pinto beans, and diced tomatoes.
- Bring the soup to a boil, then reduce heat and simmer for at least 15 minutes to allow flavors to meld. For a thicker soup, mash some of the beans against the side of the pot.
- Season with salt and pepper to taste.
- Serve hot, garnished with your favorite toppings.
Notes
- For a spicier soup, add a pinch of cayenne pepper or a diced jalapeño with the onions.
- This soup freezes well for future meals.
- Adjust the amount of chili powder to your spice preference.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican