Description
A heartwarming soup filled with creamy pinto beans, fire-roasted tomatoes, and bold spices, perfect for chilly days.
Ingredients
Scale
- 2 cans pinto beans, rinsed and drained
- 1 can fire-roasted tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups vegetable broth
- 1 bell pepper, chopped
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Sauté the onion and garlic over medium heat until they become translucent.
- Add the chopped bell pepper and cook for another 2-3 minutes.
- Stir in the pinto beans, fire-roasted tomatoes, vegetable broth, cumin, chili powder, salt, and pepper.
- Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 20-30 minutes.
- Use an immersion blender to puree the soup until smooth (optional).
- Serve hot, garnished with fresh cilantro.
Notes
This soup can be made ahead and stored in the fridge for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 2g
- Sodium: 500mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg