Pinto Bean Soup
A comforting and nutritious pinto bean soup that blends flavors and textures, packed with wholesome ingredients and is budget-friendly.
Ingredients
Main Ingredients
- 1 cup pinto beans Rinsed and soaked overnight
- 4 cups vegetable broth
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
- Sausage (optional), sliced Add for extra flavor
- Fresh parsley for garnish
Instructions
Preparation
- Rinse the pinto beans thoroughly under cold water and soak them overnight in enough water to cover them completely.
- Drain the soaked beans and set aside.
Cooking
- In a large pot, heat a splash of oil over medium heat. Add the chopped onion, diced carrots, and diced celery.
- Sauté the vegetables for about 5 to 7 minutes, until tender and fragrant.
- Stir in the minced garlic and cook for an additional minute.
- Add the soaked pinto beans and vegetable broth to the pot.
- Season with cumin and paprika; add sliced sausage if using.
- Bring to a gentle boil, then reduce the heat and let simmer for about 1 to 1.5 hours.
- Check the beans for tenderness; if soft and creamy, season with salt and pepper to taste.
- Ladle the soup into bowls and garnish with fresh parsley.
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Notes
For a creamier texture, use an immersion blender to puree a portion of the soup.