Pinto Bean and Corn Soup
Warm up your kitchen with this hearty and flavorful Pinto Bean and Corn Soup, a perfect blend of wholesome ingredients and bold spices. Packed with protein-rich pinto beans, sweet bursts of corn, and zesty jalapeño for a subtle kick, this vibrant soup is a comforting, one-pot meal that's both satisfying and easy to prepare. Infused with a rich medley of cumin, chili powder, and paprika, each spoonful delivers a cozy burst of Tex-Mex inspiration, while fresh cilantro and a squeeze of lime elevate every bite. Ready in just 45 minutes and naturally vegan and gluten-free, this recipe is perfect for weeknight dinners or meal prep. Serve it with warm crusty bread or tortilla chips for a delicious and wholesome dining experience the whole family will love.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 small jalapeño, seeded and finely chopped
- 4 cups pinto beans, cooked or canned (drained and rinsed)
- 2 cups corn kernels, fresh or frozen
- 1 15-ounce can diced tomatoes, canned (with juices)
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
- 4 lime wedges (optional, for serving)
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and sauté for 5-7 minutes, or until translucent.
Stir in the minced garlic and chopped jalapeño. Cook for 1-2 minutes, until fragrant.
Add the cooked or canned pinto beans, corn kernels, diced tomatoes (with their juices), and vegetable broth to the pot. Stir well.
Mix in the ground cumin, chili powder, paprika, dried oregano, salt, and black pepper.
Bring the soup to a gentle boil, then reduce the heat to low and let it simmer for 20 minutes. Stir occasionally to prevent sticking.
Taste and adjust seasonings as needed, adding more salt or spices to your preference.
Remove from heat and ladle the soup into bowls.
Garnish with fresh cilantro if desired, and serve with lime wedges on the side for an optional citrus kick.
Nutrition Facts
Calories |
1964 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.6 g | 58% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6515 mg | 283% | |
| Total Carbohydrate | 319.9 g | 116% | |
| Dietary Fiber | 82.7 g | 295% | |
| Total Sugars | 47.8 g | ||
| Protein | 84.5 g | 169% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 576 mg | 44% | |
| Iron | 25.8 mg | 143% | |
| Potassium | 5924 mg | 126% | |
*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.
