Description
A warm, comforting bowl of pinto bean soup filled with rich, earthy flavors and a delicate spice blend.
Ingredients
Scale
- 1 cup dried pinto beans
- 6 cups water or vegetable broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 2 carrots, sliced
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Rinse the pinto beans and soak them overnight in water. Drain and rinse the beans before cooking. Chop the onion, bell pepper, and carrots. Mince the garlic.
- In a large pot, combine the drained beans, 6 cups water or vegetable broth, chopped onion, minced garlic, chopped bell pepper, and sliced carrots. Stir briefly to distribute ingredients.
- Bring the pot to a boil over medium-high heat. Once boiling, reduce the heat to low. Add the cumin, chili powder, and salt and pepper to taste. Cover the pot and let it simmer gently for about 1 to 1.5 hours, stirring occasionally, until the beans are tender and the soup has thickened to your liking.
- Taste and adjust the seasoning if necessary. Remove from heat. Ladle the soup into bowls and garnish with fresh cilantro. Serve hot.
Notes
Soak beans overnight for better texture, and adjust seasoning to taste at the end of cooking.
- Prep Time: 495 minutes
- Cook Time: 75 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 190
- Sugar: 4g
- Sodium: 350mg
- Fat: 1.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 10g
- Protein: 11g
- Cholesterol: 0mg