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Hearty Pinto Bean Soup with Roasted Tomatoes and Spices Recipe

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★★★★

4 from 46 reviews

A hearty and flavorful Pinto Bean Soup packed with vegetables and aromatic spices. This comforting recipe uses simple ingredients like fire-roasted tomatoes, pinto beans, and a blend of smoked paprika, cumin, and oregano to create a smoky, satisfying soup perfect for any meal. The soup is partially blended for a creamy texture while still retaining some chunky vegetables.

Ingredients

Scale

Soup Ingredients

  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 1 (14 oz) can fire-roasted tomatoes
  • 3 garlic cloves, minced
  • 2 small carrots, peeled and diced
  • 1 medium potato, peeled and diced
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • Red pepper flakes, to taste
  • 2 bay leaves (optional)
  • 2 cups vegetable broth
  • 2 (14 oz) cans pinto beans, drained and rinsed
  • Salt and pepper, to taste

Instructions

  1. Heat the Oil and Sauté Onion: Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add the diced onion and sauté for 4-5 minutes until soft and translucent, stirring frequently to ensure even cooking.
  2. Add Vegetables and Spices: Stir in the fire-roasted tomatoes, minced garlic, diced carrots, diced potato, dried oregano, ground cumin, smoked paprika, red pepper flakes, and bay leaves (if using). Cook for 1-2 minutes until the spices become fragrant.
  3. Add Broth and Simmer: Pour in 2 cups of vegetable broth. Bring the mixture to a boil, then reduce the heat and cover with a lid. Let it simmer for 10-15 minutes to allow the flavors to meld and vegetables to start softening.
  4. Add Pinto Beans and Continue Cooking: Add the drained and rinsed pinto beans to the pot. Continue to simmer, uncovered, for another 10 minutes or until the vegetables are fully softened, stirring occasionally. Adjust liquid by adding more vegetable broth or water if necessary to maintain desired soup consistency.
  5. Blend Half of the Soup: Pour about half of the soup into a separate pot or blender. Using an immersion blender or a standard blender, blend the soup until smooth or to your preferred consistency.
  6. Combine and Season: Return the blended soup to the large pot and stir to combine with the unblended portion. Taste and adjust seasoning with more salt, pepper, or spices as desired. Optionally, add a splash of lime juice for brightness.
  7. Serve and Garnish: Ladle the soup into bowls and garnish with fresh herbs of your choice. Serve hot and enjoy the comforting flavors.

Notes

  • Use fire-roasted tomatoes for a smoky depth of flavor; if unavailable, regular canned tomatoes can be used.
  • Draining and rinsing canned pinto beans helps reduce sodium content and removes excess starch.
  • The soup can be made spicier by increasing red pepper flakes according to taste.
  • Leftover soup keeps well refrigerated for up to 4 days and freezes nicely for up to 3 months.
  • Adding lime juice at the end brightens the flavors and balances the smokiness.

Keywords: Pinto bean soup, vegetarian soup, smoky bean soup, easy soup recipe, healthy soup, fire-roasted tomatoes, comfort food

Find it online: https://epicrecipebox.com/hearty-pinto-bean-soup-with-roasted-tomatoes-and-spices-recipe/