PINTO BEAN SOUP
This pinto bean soup is deliciously thick and creamy! With just a few simple pantry staples, you can enjoy a bowl of this homemade soup in no time!
Provided by Liz Thomson
Categories Dinner
Time 35m
Number Of Ingredients 10
Steps:
- In a large saucepan, heat the olive oil over medium heat for 1 minute.
- Add the onion and stir to coat. Continue to cook over medium heat for 5 minutes, stirring occasionally.
- Add the garlic and cumin and continue to cook for 1 minute.
- Add the vegetable broth, tomatoes, and pinto beans and bring to a boil.
- Reduce to a simmer and continue to cook for 15 minutes.
- Using an immersion blender, blend the soup until you've reached your desired consistency. I like to leave it a little bit chunky. Alternatively, if you don't have an immersion blender you can transfer 3 cups of soup to a blender and blend until smooth. Be careful when transferring hot liquid and be sure to allow steam to escape from the blender.
- Add salt and lime juice, then divide into bowls.
- Top with jalapeño, tortilla chips, tomatoes, or other desired toppings.
Nutrition Facts : ServingSize 1 cup, Calories 193 calories, Sugar 3.3 g, Sodium 667.2 mg, Fat 2.4 g, SaturatedFat 0.4 g, TransFat 0 g, Carbohydrate 34.1 g, Fiber 10.7 g, Protein 9.9 g, Cholesterol 0 mg
PINTO BEAN SOUP
This Mexican-inspired pinto bean soup is creamy, hearty, nourishing, and absolutely packed with flavor! Combining pinto beans, fire-roasted tomatoes, veggies, broth, and Mexican seasonings leads to a soup that is ridiculously more-ish. Plus, this recipe can be made in just one pot, is gluten-free, dairy-free, vegetarian (vegan), high-protein, high-fiber, low-fat, and not to mention low-cost!
Provided by Michaela Vais
Time 45m
Number Of Ingredients 14
Steps:
- You can watch the video in the post for visual instructions.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 evaporated.
- I poured about 50% of the soup into a different pot 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.
- 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 also add a little lime juice.
- Serve in bowls and garnish with fresh herbs. Enjoy!
Nutrition Facts : Calories 210 kcal, Carbohydrate 15 g, Protein 9 g, Fat 3 g, SaturatedFat 1 g, Fiber 9 g, Sugar 5 g, ServingSize 1 serving
SALSA PINTO BEANS
This is a zippy alternative to refried beans. This easy side dish is so homey and hearty. Sometimes I top it off with a sprinkling of shredded cheese or a dollop of sour cream.-Lorna Nault, Chesterton, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a large skillet or saucepan, saute onion and cilantro in oil until tender. Add garlic; cook 1 minute longer. Stir in the beans and salsa; heat through.
Nutrition Facts : Calories 159 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 296mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 6g fiber), Protein 7g protein. Diabetic Exchanges
PINTO BEAN SOUP WITH FRESH SALSA
Despite its creamy taste, this simply prepared soup is surprisingly low in fat. A cantina cook might well make up a batch from the previous day's leftover beans. It is the perfect antidote to a blustery day, and the fresh, sharp garnish contrasts nicely with the natural richness of the beans.
Provided by Witch Doctor
Categories Beans
Time 3h5m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Sort through the beans and discard any misshapen beans or stones. Rinse well. Place the beans in a saucepan and add the water. Bring to a boil, reduce the heat to medium low, cover and simmer until the smallest bean is cooked through and creamy inside, about 1 ½ hours. Remove from the heat and set aside.
- In a large saucepan over medium heat, warm the vegetable oil. Add the onions, salt and pepper and sauté until the onions are lightly browned, about 10 minutes. Add the garlic and sauté for 1 to 2 minutes longer. Add the beans and their liquid and the stock or water. Bring to a boil, reduce the heat to medium and simmer uncovered, stirring occasionally, until the beans start to break apart, 20 to 30 minutes. Remove the beans from the heat and let cool slightly.
- For the salsa:.
- In a bowl, stir together the tomatoes, onion, cilantro, lime juice and salt and pepper to taste. Cover and refrigerate until you are ready to serve.
- Working in batches, transfer the bean mixture to a blender and puree until smooth. Transfer the puree to a clean saucepan and reheat over reheat over low heat, stirring frequently, until hot. (If not serving immediately, keep warm over very low heat, stirring often).
- Ladle the soup into warmed shallow bowls and top each serving with a spoonful of salsa and a dollop of crema or sour cream.
Nutrition Facts : Calories 362.7, Fat 12.7, SaturatedFat 2.1, Cholesterol 7.2, Sodium 745.8, Carbohydrate 45.5, Fiber 8.6, Sugar 7.6, Protein 17.2
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