Pinto Bean Soup with a Hint of Mexico 🇲🇽 Simple Pantry Soup

Pinto Bean Soup with a Hint of Mexico , a simple pantry Soup using canned pintos , canned tomatoes. You can even used canned carrots and canned potatoes if you like. Just rinse well before dicing .

Ingredients

1 tbsp olive oil

1 medium to large onion diced

1 (14 oz) can fire-roasted tomatoes (see notes)

3 garlic cloves minced

2 small carrots peeled and diced

1  potato peeled and diced

1 tsp oregano dried

1 tsp ground cumin or less if you prefer. It has a strong cumin flavor

1 tsp smoked paprika

Red pepper flakes to taste

2 bay leaves (optional)

Heat oil in a large pot over medium/high heat. Add onion and sauté for about 4-5 minutes, stirring frequently.

Stir in the roasted tomatoes, garlic, carrots, potato, and all spices. Cook for 1-2 minutes, until fragrant, then pour in the vegetable broth (I also added 2 bay leaves for flavor).

Bring the soup to a boil and let it simmer with a lid for about 10-15 minutes. Add in the pinto beans and cook for a further 10 minutes or until the veggies are softened, stirring from time to time. Then turn off the heat.

You can add more veggie broth or water if you notice that too much liquid was absorbed.


I poured about half of the soup into a bowl and used an immersion blender to blend it. You can also fill about half of the soup into a blender and blend it to the desired consistency or mash and whisk.

Then pour the blended soup back into the large pot and stir to combine. Taste it and add more salt/pepper/spices if needed. You can add lime juice if you like
You can blend just a part of the soup, half of it, or all of it.
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2 cups vegetable broth to start off, add more as needed

2 (14 oz) cans pinto beans drained and rinsed (see notes)

Salt and pepper to taste