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Mexican Pinto Bean Soup

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A hearty and flavorful Mexican Pinto Bean Soup that’s easy to prepare and perfect for busy weeknights.

Ingredients

  • 1 can pinto beans, drained and rinsed
  • 1 can fire-roasted tomatoes
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 cup mixed vegetables (such as carrots, bell peppers, and corn)
  • 2 cups vegetable broth
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Instructions

  1. Sauté aromatics: In a large pot, heat a drizzle of olive oil over medium heat. Add the diced onion and minced garlic. Cook until the onion becomes translucent, about 3-4 minutes.
  2. Cook mixed vegetables: Add in the mixed vegetables and continue cooking for another 2-3 minutes until the veggies start to soften.
  3. Add main ingredients: Stir in the drained pinto beans, fire-roasted tomatoes, vegetable broth, cumin, chili powder, salt, and pepper. Mix everything well to combine.
  4. Simmer the soup: Increase the heat to bring the soup to a boil. Then, reduce the heat and let it simmer for 15-20 minutes, allowing all the flavors to meld together.
  5. Blend for creaminess: For a creamier texture, use an immersion blender to puree some of the soup while leaving some beans and vegetables intact for added texture.
  6. Serve and garnish: Ladle the soup into bowls and garnish with fresh cilantro before serving. Enjoy it hot for the best flavor.

Notes

For a richer flavor, consider adding a squeeze of lime juice before serving. Adjust spices to your preference for heat.

Find it online: https://easytocooknow.com/mexican-pinto-bean-soup/