Description
A hearty and nutritious pinto bean soup.
Ingredients
Scale
- 2 cups pinto beans, soaked overnight
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 4 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Drain and rinse the soaked pinto beans.
- In a large pot, sauté the onion, garlic, carrot, and celery until softened.
- Add the soaked beans, vegetable broth, cumin, and paprika.
- Bring to a boil, then reduce heat and simmer for 1 to 1.5 hours until beans are tender.
- Season with salt and pepper.
- Garnish with fresh cilantro before serving.
Notes
- Adjust spices to your taste.
- Can add diced tomatoes for extra flavor.
- Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 1g
- Sodium: 400mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: pinto bean soup, vegan soup, healthy soup