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–+ servings
xican Pinto Bean Soup

Hearty Mexican Pinto Bean Soup for Cozy Nights In

This delicious xican Pinto Bean Soup is a hearty, nourishing, and easy one-pot recipe that brings vibrant flavors to your table.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Dishes
Cuisine: Mexican
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Substitute with avocado oil if needed
  • 1 medium Onion, diced Shallots or leeks can be used for a different flavor
  • 1 can (14 oz) Fire-Roasted Tomatoes Fresh roasted tomatoes can also be used
  • 3 cloves Garlic, minced Use garlic powder (1 tsp) in a pinch
  • 2 small Carrots, peeled and diced Bell peppers can be a substitute
  • 1 medium Potato, peeled and diced Sweet potatoes can be a delicious alternative
  • 1 teaspoon Dried Oregano Thyme or basil can be used as substitutes
  • 1 teaspoon Ground Cumin Can be omitted if not preferred
  • 1 teaspoon Smoked Paprika Regular paprika can be used instead
  • Red Pepper Flakes Adjust according to your spice preferences
  • 2 Bay Leaves (optional) Remove before serving
For the Liquid and Beans
  • 2 cups Vegetable Broth Chicken broth can be used for non-vegan options
  • 2 cans (14 oz each) Pinto Beans, drained and rinsed Cook dried beans if preferred

Equipment

  • large pot

Method
 

Step-by-Step Instructions for xican Pinto Bean Soup
  1. Warm 2 tablespoons of olive oil in a large pot over medium-high heat. Add 1 diced onion and sauté for 4-5 minutes until translucent.
  2. Stir in one can of fire-roasted tomatoes, 3 minced garlic cloves, 2 diced carrots, and 1 diced potato. Cook for 1-2 minutes until fragrant.
  3. Add 2 cups of vegetable broth to the pot and bring the mixture to a boil. Reduce heat to medium-low and simmer uncovered for 10-15 minutes.
  4. Add 2 cans of drained and rinsed pinto beans, stirring to combine. Cook for another 10 minutes until the beans are heated through.
  5. Use an immersion blender to partially blend the soup until smooth for a creamy texture, or leave chunky. Adjust seasoning as needed.
  6. Ladle soup into bowls and garnish with fresh herbs or avocado slices. Optionally serve with lime wedges on the side.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 50gProtein: 15gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 600mgPotassium: 800mgFiber: 12gSugar: 4gVitamin A: 3000IUVitamin C: 15mgCalcium: 80mgIron: 3mg

Notes

Leftovers store well in the fridge for 3-4 days. Reheat gently and add water if needed to keep creamy. Consider making a double batch for meal prep.

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