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Pinto Bean Soup

🇲🇽 Mexico

Servings: 6 Prep: 15 minutes Cook: 30 minutes Total: 45 minutes

Ingredients

  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 1 (14 oz) can fire-roasted tomatoes
  • 3 garlic cloves, minced
  • 2 small carrots, peeled and diced
  • 1 medium potato, peeled and diced
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • Red pepper flakes, to taste
  • 2 bay leaves (optional)
  • 2 cups vegetable broth
  • 2 (14 oz) cans pinto beans, drained and rinsed
  • Salt and pepper, to taste

Steps

  1. Heat oil in a large pot over medium-high heat. Add onion and sauté 4-5 minutes, stirring frequently.
  2. Stir in tomatoes, garlic, carrots, potato, and all spices. Cook 1-2 minutes until fragrant.
  3. Pour in vegetable broth and add bay leaves if using.
  4. Bring to a boil, then cover and simmer 10-15 minutes.
  5. Add pinto beans and cook 10 more minutes, stirring occasionally, until vegetables are soft. Add more broth or water if too much liquid has evaporated.
  6. Remove from heat. Transfer about half the soup to another pot or blender and blend until smooth.
  7. Pour blended soup back into the pot and stir to combine.
  8. Taste and adjust seasoning with salt, pepper, or spices. Add a splash of lime juice if desired.
  9. Serve in bowls garnished with fresh herbs.

Source: elavegan.com