Pinto Bean Soup with Fresh Salsa
Cozy up with a bowl of hearty and vibrant Pinto Bean Soup with Fresh Salsa, a wholesome dish bursting with flavor and vibrant colors. This vegan-friendly recipe features tender, slow-simmered pinto beans infused with aromatic spices like cumin and chili powder, perfectly complemented by a medley of sautéed vegetables and tomatoes. Topping it all off is a zesty homemade salsa made with fresh Roma tomatoes, red onion, jalapeño, and lime juice, adding a refreshing, tangy kick to every bite. Perfect as a comforting weeknight dinner or a crowd-pleasing meal for guests, this protein-packed soup is as nourishing as it is flavorful. Pair it with warm tortillas or crusty bread for a complete, satisfying experience. From start to finish, this pinto bean soup delivers a balanced combination of earthy, spicy, and fresh notes, making it a must-try for soup lovers everywhere.
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Recipe Information
Ingredients
- 2 cups Dried pinto beans
- 2 tablespoons Olive oil
- 1 medium Yellow onion, finely chopped
- 4 cloves Garlic cloves, minced
- 1 medium Carrot, diced
- 1 stalk Celery stalk, diced
- 6 cups Vegetable broth
- 1 14-ounce can Canned diced tomatoes
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Fresh cilantro, chopped
- 1 tablespoon Lime juice
- 2 medium Roma tomatoes, diced
- 0.5 small Red onion, diced
- 1 small Fresh jalapeño, finely chopped
- 2 tablespoons Fresh cilantro, finely chopped
- 1 tablespoon Fresh lime juice
- 0.25 teaspoon Salt (for salsa)
Instructions
Rinse and sort the dried pinto beans, then soak them in water overnight or for at least 8 hours. Drain and rinse before cooking.
In a large pot, heat the olive oil over medium heat. Add the chopped yellow onion, minced garlic, diced carrot, and diced celery. Sauté for 5-7 minutes until the vegetables are softened.
Add the soaked and drained pinto beans to the pot along with the vegetable broth, canned diced tomatoes (with their juices), ground cumin, chili powder, salt, and black pepper. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1 to 1.5 hours, stirring occasionally, until the beans are tender.
While the soup is simmering, prepare the fresh salsa. In a bowl, combine the diced Roma tomatoes, diced red onion, finely chopped jalapeño, fresh cilantro, lime juice, and salt. Mix gently and set aside to let the flavors meld.
Once the beans are tender, taste the soup and adjust the seasonings as needed. Stir in the chopped cilantro and lime juice.
Ladle the soup into bowls and top each serving with a generous spoonful of fresh salsa. Serve with warm tortillas or crusty bread, if desired.
Nutrition Facts
Calories |
1688 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.0 g | 73% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 11.2 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 7894 mg | 343% | |
| Total Carbohydrate | 242.3 g | 88% | |
| Dietary Fiber | 70.2 g | 251% | |
| Total Sugars | 53.7 g | ||
| Protein | 68.8 g | 138% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 712 mg | 55% | |
| Iron | 22.0 mg | 122% | |
| Potassium | 6562 mg | 140% | |
*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.
