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Pinto Bean Soup

This pinto bean soup, a simple, hearty, stick-to-your-ribs Mexican-inspired soup comes together quickly. Serve with your favorite toppings, such as shredded Cheddar cheese, chopped cilantro, chopped green onions, sour cream, guacamole, and salsa.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Entree, Soup
Cuisine: Mexican
Calories: 420
Ingredients Method Nutrition

Ingredients
  

Ingredients
  • 2 teaspoon olive oil
  • 1 small onion, chopped
  • 1 jalapeno, seeded and diced
  • 2 cloves garlic, minced
  • 1 large baking potato, peeled and cubed
  • 6 baby carrots, sliced into rounds
  • 1/2 teaspoon coriander
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cumin
  • 2 cups chicken broth
  • 2 15.5 ounce cans pinto beans, drained and rinsed
  • 1 15 ounce can crushed tomatoes
  • salt and freshly ground black pepper to taste
  • shredded cheddar

Method
 

  1. Heat oil in a large stockpot over medium-high heat. Add onion and jalapeno. Cook 2 minutes. Add garlic and cook 1 minute more.
  2. Add potato, carrots, coriander, paprika, cumin, chicken broth, pinto beans, and tomatoes to the pot.
  3. Bring to a boil. Reduce heat to a simmer, cover, and cook for 30 minutes.
  4. Ladle into bowls, season with salt and pepper, and add toppings of choice.

Nutrition

Calories: 420kcalCarbohydrates: 77gProtein: 21gFat: 5gCholesterol: 2mgSodium: 1245mgFiber: 6gSugar: 9g

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