Pinto Bean Soup
A rich, hearty soup made with pinto beans, vegetables, and spices that is perfect for warming you up on a chilly day.
Ingredients
Main Ingredients
- 2 cups pinto beans, soaked overnight Drain and rinse before cooking.
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 1 stalk celery, diced
- 4 cups vegetable broth Low-sodium options recommended.
- 1 teaspoon cumin
- 1 teaspoon paprika
- to taste salt and pepper Adjust seasonings before serving.
- to taste fresh cilantro for garnish
Instructions
Preparation
- Start by draining and rinsing the soaked pinto beans.
- In a large pot over medium heat, sauté the onion and garlic together until the onion is translucent, about 3-5 minutes.
Cooking
- Add the diced carrots and celery. Cook for another 5 minutes until they start softening.
- Add the soaked beans to the pot along with the vegetable broth. Sprinkle in the cumin and paprika, stirring well.
- Increase the heat to high, bringing the mixture to a boil. Once bubbling, reduce the heat to low.
- Allow the soup to simmer for 1 to 1.5 hours until the beans are tender.
- Season with salt and pepper to taste before serving.
- Ladle the soup into bowls and garnish with fresh cilantro.
Notes
Store the soup in an airtight container for up to 4-5 days in the fridge. For freezing, cool completely before transferring to a freezer-safe container.