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Pinto bean soup in a white bowl with sour cream and cilantro.

Pinto Bean Soup

Paola Westbeek Profile PicturePaola Westbeek
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Soup
Cuisine American
Servings 4
Calories 247 kcal

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon dried oregano
  • 2 cups vegetable broth
  • 3 cups canned pinto beans drained and rinsed
  • 1 cup diced tomatoes
  • Salt and pepper to taste
  • Cilantro and sour cream for garnish optional

Instructions
 

  • Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic. Sauté until onion is translucent, about 4 minutes.
    Diced onions and garlic sautéing in a cream-colored Dutch oven on a white marble countertop.
  • Stir in cumin, chili powder, and oregano, cooking for another minute until fragrant.
    Sautéed onions in a red cast iron skillet for cooking or recipe preparation.
  • Add vegetable broth, pinto beans, and diced tomatoes to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes.
    Adding pinto beans and diced tomatoes to Pinto Bean Soup pot.
  • Season with salt and pepper to taste. Serve hot, optionally garnished with fresh cilantro or a dollop of sour cream.
    Seasoning Pinto Bean Soup with pepper in a red pot.

Nutrition

Calories: 247kcalCarbohydrates: 41gProtein: 13gFat: 5gSaturated Fat: 1gSodium: 484mgFiber: 13g
Keyword Pinto Bean Soup
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