2 August, 2022
Pinto Bean Soup
Pinto Bean Soup
Ingredients
- 1 tbsp olive oil
- 1 medium onion diced
- 1 (14 oz) can fire-roasted tomatoes
- 5 garlic cloves minced
- 2 small (150 g) carrots peeled and diced
- 1 medium (135 g) potato peeled and diced
- 1 tsp oregano dried
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Red pepper flakes to taste
- 2 bay leaves
- 2 cups vegetable broth
- 2 (14 oz) cans pinto beans drained and rinsed
- Salt and pepper to taste
Instructions
- Heat oil in a large pot over medium/high heat.
- Add onion and sauté for about 4-5 minutes, stirring frequently.
- Stir in the roasted tomatoes, garlic, carrots, potato, and all spices. Cook for 1-2 minutes, until fragrant, then pour in the vegetable broth
- Bring the soup to a boil and let it simmer with a lid for about 10-15 minutes.
- Add in the pinto beans and cook for a further 10 minutes or until the veggies are softened, stirring from time to time.
- Turn off the heat.
- You can add more veggie broth or water if you notice that too much liquid evaporated.
- Use an immersion blender to blend it. You can also fill about half of the soup into a blender and blend it to the desired consistency.
- Taste it and add more salt/pepper/spices if needed. You can also add a little lime juice.
- Serve in bowls and garnish with fresh herbs (cilantro, avocado, etc.)
Persons
6