Description
This Pinto Bean soup is so thrifty and so flavorful! Give it a try and you’ll be hooked!
Ingredients
Scale
- 2 cans of pinto beans drained and rinsed (or 3 cups of cooked/drained pinto beans)
- 2 cups of chicken bouillon or broth (you can use chicken, vegetable, or even bean broth)
- 3 carrots, diced
- 1/2 red onion, diced
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 1 potato peeled and diced
- 2 tsp garlic powder
- 2 tsp smoked paprika
- 2 tsp oregano
- 2 tsp cumin
- 1 tsp onion powder (optional)
- 1–2 bay leaves (optional)
- Salt, to taste
- Olive oil or preferred cooking oil
Instructions
- In a soup pot over medium heat, add a drizzle of olive oil.
- Sauté diced onions until translucent, about 5 minutes.
- Add potatoes, diced carrots, fire-roasted diced tomatoes, and spices (garlic powder, smoked paprika, oregano, cumin, onion powder, bay leaves).
- Pour in broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Add the strained beans to the pot and continue to simmer for another 10 minutes.
- For a thicker texture, blend half of the soup using a blender or immersion blender.
- Season with salt to taste.
- Serve hot and enjoy!
Notes
Serve over rice for a heartier meal.
- Prep Time: 10
- Cook Time: 20