Southwest Pinto Bean Soup
Bursting with bold flavors, this Southwest Pinto Bean Soup is a vibrant, hearty dish that brings the essence of the Southwest to your table. Made with tender pinto beans, sweet bell peppers, and a smoky blend of spices like cumin, chili powder, and smoked paprika, this recipe is perfect for chilly evenings or a comforting weeknight meal. Simmered in a robust vegetable broth with juicy diced tomatoes and a hint of zesty lime juice, this soup achieves a perfect balance of savory and tangy. A topping of fresh cilantro and optional add-ons like avocado or tortilla chips elevate each bowl to restaurant-worthy status. Ready in just 45 minutes and packed with plant-based protein and fiber, this one-pot wonder is as nutritious as it is delicious. Serve it warm for a satisfying, crowd-pleasing meal that's naturally vegan and gluten-free.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 1 small jalapeño, finely chopped (optional)
- 2 teaspoons ground cumin
- 1.5 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 4 cups pinto beans, cooked (or canned, drained and rinsed)
- 1 15-ounce can diced tomatoes, with juices
- 4 cups vegetable broth
- 1 cup frozen corn kernels
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 2 tablespoons lime juice, freshly squeezed
- 0.25 cup cilantro, chopped (for garnish)
Instructions
Heat the olive oil in a large soup pot or Dutch oven over medium heat.
Add the diced onion and sauté for 3–4 minutes until softened and translucent.
Stir in the minced garlic, red bell pepper, green bell pepper, and jalapeño (if using). Cook for another 3–4 minutes, stirring occasionally, until the vegetables are slightly softened.
Add the ground cumin, chili powder, smoked paprika, and dried oregano. Stir to coat the vegetables in the spices and cook for 1–2 minutes, allowing the spices to bloom.
Stir in the cooked pinto beans, diced tomatoes (with their juices), and vegetable broth. Bring the mixture to a boil, then reduce the heat to a simmer.
Cover the pot and let the soup simmer for 20 minutes, stirring occasionally to ensure everything cooks evenly.
Add the frozen corn kernels, salt, and black pepper. Stir well and cook for an additional 5 minutes.
Remove the pot from the heat and stir in the freshly squeezed lime juice.
Ladle the soup into bowls and garnish with chopped cilantro. Serve warm, with optional toppings such as avocado slices, shredded cheese, sour cream, or tortilla chips if desired.
Nutrition Facts
Calories |
340 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.4 g | 10% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 888 mg | 39% | |
| Total Carbohydrate | 57.2 g | 21% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 10.7 g | ||
| Protein | 15.8 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 110 mg | 8% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 1185 mg | 25% | |
*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.
