Hearty Pinto Bean Soup
This comforting pinto bean soup is a creamy and flavorful meal that comes together in minutes.
recipesbynani.comThere is something so special about a warm bowl of bean soup on a chilly evening. It is one of my favorite go to meals when I want something nourishing but do not have hours to spend in the kitchen.
This recipe is often called refried bean soup because of its smooth and thick texture. My best tip for getting that perfect consistency is to mash a few of the beans right in the pot before serving to help thicken the broth.
🧺 Ingredients
- 2 cans pinto beans, rinsed and drained
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and black pepper to taste
- Fresh cilantro for garnish
👩🍳Instructions
- 1
Heat the olive oil in a large pot over medium heat.
- 2
Add the diced onion and cook until it is soft and translucent, which should take about five minutes.
- 3
Stir in the minced garlic and cook for another minute until it is fragrant.
- 4
Pour in the pinto beans and the broth, then stir in the cumin and chili powder.
- 5
Bring the soup to a gentle simmer and let it cook for about ten minutes.
- 6
Use a potato masher or a fork to crush some of the beans directly in the pot to reach your desired thickness.
- 7
Taste the soup and add salt and pepper as needed before serving warm with a sprinkle of fresh cilantro.
💡 Tips
This soup tastes even better the next day after the flavors have had time to meld together in the fridge. You can store leftovers in an airtight container for up to four days. Serve it with a side of warm cornbread or a few tortilla chips for extra crunch.
Made this recipe? Let us know how it went.
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