Pinto Bean Soup
Pinto Bean Soup is hearty, flavorful, and filling.It features tender beans simmered with spices and vegetables.The soup is comforting and nutritious.Perfect for lunch or dinner any day of the week.
Ingredients
- 2 cups dried pinto beans (soaked overnight)
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, chopped
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ½ teaspoon black pepper
- Salt to taste
- 1 bay leaf
Instructions
- Drain and rinse soaked beans.
- Heat oil in a large pot; sauté onion, garlic, carrot, and celery.
- Add cumin and paprika; stir until fragrant.
- Add beans, broth, and bay leaf.
- Bring to a boil, then simmer for 50–60 minutes until beans are tender.
- Remove bay leaf and adjust seasoning.
- Serve hot, garnished with cilantro.
Notes
- Soaking beans reduces cooking time.
- Add salt near the end for tender beans.
- Soup thickens as it cools.
- Can be blended slightly for creaminess.
- Tastes better the next day.