Pinto Bean Soup
Make mealtime a breeze with this flavorful pinto bean soup recipe. A few simple ingredients is all you need for a hearty and nutritious meal.
Ingredients
- 2 cups 1lb dried pinto beans
- 1 tablespoon olive oil
- 1 sweet onion
- 1 large green bell pepper
- If I had a jalapeno I think I would have added!
- 1-2 tablespoon dried cumin I started with 1 and then added more to taste
- 1-2 tablespoon dried cilantro
- 1 can 15oz stewed tomatoes ran throw the blender quick keeping some chunks
- 8 cups of your favorite broth chicken, veggie, stock
Instructions
- Soak the beans over night or do the quick boil method (what I always do as I never know I'm going to use beans the night before.) Bring the beans to a boil in a large pot. Boil for 5 minute. Then cover and simmer for 1 hour. ---Go play with toddler.2 cups 1lb dried pinto beans
- Drain and rinse the cooked/soaked beans set aside.
- In a large pot add the olive oil and onion. Cook until just soft. Add the green pepper and spices. Stir to coat everything. Add the blended stewed tomatoes. Stir. Add the broth and beans.1 tablespoon olive oil, 1 sweet onion, 1 large green bell pepper, If I had a jalapeno I think I would have added!, 1-2 tablespoon dried cumin, 1-2 tablespoon dried cilantro, 1 can, 8 cups of your favorite broth
- Bring everything to a boil then cover and simmer. Cook until beans are tender, at least 2 hours. If I was prepared I would have topped with green onion like Kalyn did on her version but I didn't have any. Instead I used a bit of cheese and cilantro to make the picture a little better.
Nutrition
Calories: 61kcalCarbohydrates: 10gProtein: 3gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gSodium: 540mgPotassium: 151mgFiber: 3gSugar: 3gVitamin A: 311IUVitamin C: 3mgCalcium: 22mgIron: 1mg
Tried this recipe?Let us know how it was!