Pinto Bean Soup Recipe
Savor flavorful pinto bean soup thats both delicious and nutritious perfect for any meal
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 45 minutes
- Yield: 6 servings
- Category: Soup
- Cuisine: American
Ingredients
Scale
- 2 cups dried pinto beans (or 3 cans, rinsed and drained)
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 6 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 bay leaf
- 1 tablespoon fresh lemon juice
- Fresh cilantro for garnish
Instructions
- If using dried beans, rinse them and soak overnight. Drain and rinse before use. For a quicker version, use canned beans rinsed thoroughly.
- Heat olive oil in a large pot over medium heat. Add onions, garlic, carrots, and celery. Cook until vegetables are tender, about 5-7 minutes.
- Stir in the soaked beans, vegetable broth, cumin, smoked paprika, salt, pepper, and bay leaf. Bring to a boil.
- Lower the heat and let the soup simmer for about 1–1.5 hours, or until the beans are tender and the flavors meld beautifully. If using canned beans, reduce simmering time to 30 minutes.
- Remove from heat. Stir in lemon juice to brighten the flavors. Taste and adjust seasonings if necessary.
- Serve hot, garnished with fresh cilantro for a touch of freshness.
Notes
A warm, hearty pinto bean soup that’s perfect for the cooler months. Rich in flavor and nutrients, this dish is ideal for family dinners and cozy gatherings.