Creamy Pinto Soup
Elevate your comfort food game with this rich and satisfying Creamy Pinto Soup, a one-pot wonder packed with smoky spices and hearty ingredients. Featuring tender pinto beans simmered in a fragrant blend of smoked paprika, cumin, and oregano, this soup is then pureed to velvety perfection with a splash of heavy cream for a luscious texture. Diced tomatoes and a hint of garlic add depth, while fresh cilantro provides a zesty garnish for a vibrant finish. Perfect for cozy weeknight dinners or meal prepping, this gluten-free, vegetarian-friendly recipe is easy to make and incredibly nourishing. With just 15 minutes of prep and a simmer that fills your kitchen with irresistible aromas, this creamy soup is destined to be a new family favorite.
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Recipe Information
Ingredients
- 2 cups pinto beans
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 6 cups vegetable broth
- 1 14-ounce can canned diced tomatoes
- 1 bay leaf
- 1 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
Instructions
Rinse and soak the pinto beans overnight or for at least 8 hours. Drain and set aside.
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for 5-7 minutes until translucent.
Add the minced garlic to the pot and sauté for another 1 minute, stirring constantly to prevent burning.
Stir in smoked paprika, ground cumin, and dried oregano. Cook for 30 seconds to toast the spices, releasing their aroma.
Add the soaked pinto beans, vegetable broth, diced tomatoes (with liquid), and the bay leaf to the pot. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for 35-40 minutes or until the pinto beans are tender.
Remove the bay leaf and use an immersion blender to puree the soup until it reaches your preferred level of creaminess. For a chunkier texture, only puree half the soup.
Stir in the heavy cream, salt, and black pepper. Simmer for another 5 minutes to meld the flavors together.
Taste and adjust seasoning if needed. Serve hot, garnished with fresh cilantro if desired.
Nutrition Facts
Calories |
425 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.6 g | 34% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 41 mg | 14% | |
| Sodium | 1118 mg | 49% | |
| Total Carbohydrate | 35.3 g | 13% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 6.5 g | ||
| Protein | 10.5 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 95 mg | 7% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 860 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
