Southwestern Pinto Bean Soup Pc
Experience bold flavors and hearty comfort with this Southwestern Pinto Bean Soup, a vibrant one-pot dish bursting with aromatic spices and wholesome ingredients. Packed with protein-rich dried pinto beans, tender vegetables like carrot, celery, and red bell pepper, and infused with smoky cumin and paprika, this soup offers a perfectly balanced blend of southwest-inspired taste. A slow simmer ensures deep, rich flavor, while green chilies and a dash of chili powder add a subtle kick of heat. Finished with fresh cilantro and a squeeze of lime, this vegan-friendly soup is perfect for cozy dinners or meal prep, delivering six generous servings in just over an hour. Serve it as a main dish or pair with cornbread for the ultimate comforting meal.
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Recipe Information
Ingredients
- 1 pound dried pinto beans
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 medium red bell pepper, diced
- 1 medium carrot, peeled and diced
- 1 celery stalk, diced
- 6 cups vegetable broth
- 14.5 ounces diced tomatoes (canned), with juices
- 4 ounces green chilies (canned, diced)
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- 1 teaspoon chili powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional)
- 1 lime, cut into wedges
Instructions
Rinse the dried pinto beans thoroughly under cold water, then place them in a large bowl. Cover with water and allow them to soak overnight, or at least for 6-8 hours.
Drain and rinse the soaked beans, then set aside.
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for 4-5 minutes, or until translucent.
Stir in the minced garlic, diced red bell pepper, carrot, and celery. Cook for another 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
Add the drained pinto beans to the pot along with the vegetable broth, diced tomatoes (with their juices), and green chilies.
Stir in the ground cumin, smoked paprika, oregano, chili powder, salt, and black pepper. Mix well to combine.
Bring the soup to a boil, then reduce the heat to low and cover the pot. Let it simmer for 60-75 minutes, stirring occasionally, until the beans are tender and the flavors have melded together.
Taste the soup and adjust seasoning if needed. Serve hot, garnished with fresh cilantro, and a lime wedge for squeezing over the top if desired.
Nutrition Facts
Calories |
1751 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.7 g | 60% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 8.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8158 mg | 355% | |
| Total Carbohydrate | 276.1 g | 100% | |
| Dietary Fiber | 76.7 g | 274% | |
| Total Sugars | 55.2 g | ||
| Protein | 76.5 g | 153% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 703 mg | 54% | |
| Iron | 25.1 mg | 139% | |
| Potassium | 6570 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.
