Frijol Sopa Mexican Bean Soup
Warm, hearty, and brimming with authentic Mexican flavor, Frijol Sopa Mexican Bean Soup is a soul-soothing dish that showcases the humble pinto bean in all its glory. Made with a medley of vibrant ingredients like tomatoes, carrots, and celery, this comforting soup is infused with aromatic spices like cumin, oregano, and a hint of smoky chipotle for a touch of heat. Slow-simmered to perfection, the tender pinto beans soak up the rich broth, while a finishing sprinkle of fresh cilantro and a squeeze of tangy lime elevate every spoonful. Perfect as a nourishing main course or a flavorful starter, this traditional Mexican bean soup is easy to customize and ideal for meal prepping. With simple ingredients and a straightforward cooking process, Frijol Sopa is a wholesome recipe the whole family will love.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups dried pinto beans
- 8 cups water
- 1 medium (chopped) onion
- 4 minced garlic cloves
- 2 medium (diced) tomatoes
- 1 large (peeled and sliced) carrot
- 2 sliced celery stalks
- 2 tablespoons olive oil
- 4 cups chicken or vegetable broth
- 1 pepper (chopped, optional for heat) chipotle in adobo sauce
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 leaf bay leaf
- 0.25 cup (chopped) fresh cilantro
- 1 sliced into wedges lime
- 1 teaspoon (to taste) salt
- 0.5 teaspoon (to taste) black pepper
Instructions
Rinse the pinto beans thoroughly and place them in a large bowl. Cover with water and let them soak overnight or for at least 8 hours. Drain before cooking.
In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes, until translucent.
Add the minced garlic, diced tomatoes, sliced carrot, and celery to the pot. Cook for another 5 minutes, stirring occasionally.
Stir in the cumin, oregano, chipotle pepper (if using), and bay leaf. Cook for 1 minute to toast the spices.
Add the drained pinto beans, water, and chicken or vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for about 1.5 to 2 hours, or until the beans are tender.
During the last 10 minutes of cooking, remove the bay leaf and season the soup with salt and black pepper to taste.
Once the beans are tender and the flavors are well combined, remove the pot from heat. Stir in the chopped cilantro.
Serve the soup hot with lime wedges on the side for squeezing. Optionally, garnish with additional cilantro or a dollop of sour cream if desired.
Nutrition Facts
Calories |
1045 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.5 g | 46% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7254 mg | 315% | |
| Total Carbohydrate | 145.3 g | 53% | |
| Dietary Fiber | 48.8 g | 174% | |
| Total Sugars | 23.2 g | ||
| Protein | 46.5 g | 93% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 646 mg | 50% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 3926 mg | 84% | |
*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.
