Description
This Six-Ingredient Pinto Bean Soup is simple, hearty, and packed with flavor! Made with pantry staples like pinto beans, tomatoes, and cumin, it’s a comforting and wholesome meal perfect for busy weeknights. Enjoy it on its own or with crusty bread for a delicious, satisfying dish.
Ingredients
- 2 (15 oz) cans pinto beans, drained and rinsed (or 1 1/2 cups dried pinto beans, soaked overnight)
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 (14.5 oz) can diced tomatoes (with juices)
- 1 tsp cumin
- Optional: Salt and pepper to taste, lime juice for garnish
Instructions
Step 1: Prepare the Beans
If using dried beans, soak them overnight in water. Drain before cooking. For canned beans, drain and rinse.
Step 2: Sauté Onion & Garlic
Heat a bit of oil in a large pot over medium heat. Sauté the diced onion until soft (about 5 minutes), then add garlic and cook for another minute.
Step 3: Add Broth & Tomatoes
Pour in the broth and add the canned tomatoes with their juices. Stir everything together and bring to a simmer.
Step 4: Add Beans & Cumin
Add the pinto beans and cumin to the pot. Stir well and bring the soup to a gentle boil. Reduce heat and let simmer for 30 minutes.
Step 5: Blend for Creaminess (Optional)
For a thicker soup, blend a portion using an immersion blender or transfer half of the soup to a regular blender and blend until smooth.
Step 6: Taste & Adjust
Season with salt, pepper, or a splash of lime juice if needed. Serve hot!
Notes
- Spice it up: Add chili flakes or diced jalapeño for extra heat.
- Make it vegetarian: Use vegetable broth instead of chicken broth.
- Toppings: Garnish with sour cream, cheese, or avocado for extra richness.
Nutrition
- Calories: 220
- Sugar: 3g
- Sodium: 400mg
- Fat: 4g
- Saturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 12g