PINTO BEAN SOUP
This Mexican-inspired pinto bean soup is creamy, hearty, nourishing, and absolutely packed with flavor! Combining pinto beans, fire-roasted tomatoes, veggies, broth, and Mexican seasonings leads to a soup that is ridiculously more-ish. Plus, this recipe can be made in just one pot, is gluten-free, dairy-free, vegetarian (vegan), high-protein, high-fiber, low-fat, and not to mention low-cost!
Provided by Michaela Vais
Time 45m
Number Of Ingredients 14
Steps:
- You can watch the video in the post for visual instructions.Heat oil in a large pot over medium/high heat. Add onion and sauté for about 4-5 minutes, stirring frequently.
- Stir in the roasted tomatoes, garlic, carrots, potato, and all spices. Cook for 1-2 minutes, until fragrant, then pour in the vegetable broth (I also added 2 bay leaves for flavor).
- Bring the soup to a boil and let it simmer with a lid for about 10-15 minutes. Add in the pinto beans and cook for a further 10 minutes or until the veggies are softened, stirring from time to time. Then turn off the heat.
- You can add more veggie broth or water if you notice that too much liquid evaporated.
- I poured about 50% of the soup into a different pot and used an immersion blender to blend it. You can also fill about half of the soup into a blender and blend it to the desired consistency.
- Then pour the blended soup back into the large pot and stir to combine. Taste it and add more salt/pepper/spices if needed. You can also add a little lime juice.
- Serve in bowls and garnish with fresh herbs. Enjoy!
Nutrition Facts : Calories 210 kcal, Carbohydrate 15 g, Protein 9 g, Fat 3 g, SaturatedFat 1 g, Fiber 9 g, Sugar 5 g, ServingSize 1 serving
PINTO BEAN SOUP
This pinto bean soup is deliciously thick and creamy! With just a few simple pantry staples, you can enjoy a bowl of this homemade soup in no time!
Provided by Liz Thomson
Categories Dinner
Time 35m
Number Of Ingredients 10
Steps:
- In a large saucepan, heat the olive oil over medium heat for 1 minute.
- Add the onion and stir to coat. Continue to cook over medium heat for 5 minutes, stirring occasionally.
- Add the garlic and cumin and continue to cook for 1 minute.
- Add the vegetable broth, tomatoes, and pinto beans and bring to a boil.
- Reduce to a simmer and continue to cook for 15 minutes.
- Using an immersion blender, blend the soup until you've reached your desired consistency. I like to leave it a little bit chunky. Alternatively, if you don't have an immersion blender you can transfer 3 cups of soup to a blender and blend until smooth. Be careful when transferring hot liquid and be sure to allow steam to escape from the blender.
- Add salt and lime juice, then divide into bowls.
- Top with jalapeño, tortilla chips, tomatoes, or other desired toppings.
Nutrition Facts : ServingSize 1 cup, Calories 193 calories, Sugar 3.3 g, Sodium 667.2 mg, Fat 2.4 g, SaturatedFat 0.4 g, TransFat 0 g, Carbohydrate 34.1 g, Fiber 10.7 g, Protein 9.9 g, Cholesterol 0 mg
PINTO BEAN CHILI
Cumin and chili powder season this traditional chili from Sandy Dilatush of Denver, Colorado. Quesadillas on the side make this Southwestern soup a meal.
Provided by Taste of Home
Categories Lunch
Time 2h5m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans, discarding liquid. , In a Dutch oven, cook the beef, onion and celery over medium heat until meat is no longer pink; drain. Stir in flour until blended. Gradually stir in water. Add the beans, chili powder, cumin and sugar. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until beans are tender. Stir in the tomatoes, vinegar and salt; heat through, stirring occasionally., Meanwhile, for quesadillas, spread about 1 tablespoon of chilies on half of each tortilla. Sprinkle with 1/4 cup of cheese; fold in half. In a large skillet, cook tortillas in 1 teaspoon of oil over medium heat until lightly browned on each side, adding more oil as needed. Cut each in half. Serve with chili.
Nutrition Facts : Calories 787 calories, Fat 34g fat (15g saturated fat), Cholesterol 120mg cholesterol, Sodium 1373mg sodium, Carbohydrate 72g carbohydrate (4g sugars, Fiber 18g fiber), Protein 51g protein.
PINTO BEAN SOUP
A staple in our house when I was growing up in the south. Sometimes my mom would add a cup of macaroni.
Provided by MizzNezz
Categories Beans
Time 5h15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Rinse beans and sort for stones.
- Soak beans in enough water to cover overnight.
- Drain off water.
- In skillet, brown bacon.
- Add onion and celery, stir.
- Add spices.
- Add this mixture to drained beans.
- Pour enough water to reach within 3 inches of top of pot.
- Bring to a boil.
- Simmer for 4-5 hours, stirring occasionally.
- When soup is about ready to serve, use a potato masher to crush up some of the beans to make a thicker soup.
Nutrition Facts : Calories 65.5, Fat 2, SaturatedFat 0.7, Cholesterol 2.7, Sodium 330, Carbohydrate 9, Fiber 2.9, Sugar 0.7, Protein 3.2
PINTO BEAN SOUP WITH CHILLI AND LIME
This vegan pinto bean soup with chilli and lime is a hearty and healthy recipe that's gluten-free, nut-free, dairy-free, and high in protein.
Provided by The Pesky Vegan
Categories Soup
Time 35m
Number Of Ingredients 16
Steps:
- Heat the oil in a large saucepan on medium heat and add the onion and carrot. Season with salt and pepper and cook for 6-8 minutes, stirring now and then until the veg has started to soften.
- Once the veg is soft, stir in the garlic, chilli, and potatoes and cook for another 2-3 minutes.
- After a few minutes, add the cumin, smoked paprika, and sage. Stir well and cook for another minute.
- Next, add the tomatoes, pinto beans, vegan stock, bay leaves, and nutritional yeast. Add a little water to the empty tomato can and swirl around before adding to the pan. Mix well, bring to a gentle simmer, then reduce the heat and cook on a low heat for around 15 minutes or until the potatoes have softened.
- Once the potatoes are soft, stir in the lime zest and juice. Start with the juice of half a lime and work up from there to suit your taste.
- Turn off the heat, remove the bay leaves, and blitz using a hand blender. Do this as much or as little as you want to get the desired consistency. You could also transfer to a larger, more powerful blender, or simply mash the soup with a potato masher.
- Adjust the seasoning and serve with fresh lime wedges (see post above for more serving suggestions).
Nutrition Facts : Calories 313 kcal, Carbohydrate 56 g, Protein 15 g, Fat 5 g, SaturatedFat 1 g, Sodium 855 mg, Fiber 15 g, Sugar 11 g, ServingSize 1 serving
CHILI BEAN SOUP
From Kingman, Arizona, Mary Felty sent this zesty soup. "It's quick to fix yet it tastes like it simmered all day," she promises. "My husband likes it with cheddar cheese and tortilla chips."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan, saute onion and garlic in oil until tender. Stir in remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until heated through.
Nutrition Facts : Calories 176 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 1055mg sodium, Carbohydrate 22g carbohydrate (8g sugars, Fiber 5g fiber), Protein 7g protein.
SPICY CHILLI BEAN SOUP
There's minimal prep time to make this hearty vegetarian stew, which works just as well as an easy dinner or packed in a flask for lunch
Provided by Chelsie Collins
Categories Dinner, Lunch, Soup, Supper
Time 50m
Number Of Ingredients 12
Steps:
- Heat the oil in a deep saucepan and fry the chopped onion over a medium heat until tender. Add the garlic and tomato purée, stirring for 1-2 mins until combined. Sprinkle in the spices and cook for another 1 min.
- Tip in the chopped tomatoes, half fill the can with water, and add to the pan. Pour in the stock and simmer on a medium heat for 10-15 mins, uncovered. Season, then whizz using a hand blender until smooth. Add the beans and red pepper, and cook for another 15 mins until the pepper is tender.
- Serve in bowls topped with a small pile of tortilla chips and a lime wedge.
Nutrition Facts : Calories 157 calories, Fat 4 grams fat, Carbohydrate 18 grams carbohydrates, Sugar 10 grams sugar, Fiber 9 grams fiber, Protein 8 grams protein, Sodium 0.5 milligram of sodium
More about "pinto bean soup with chilli and lime food"
SOUTHWESTERN PINTO BEAN SOUP - EATINGWELL
From eatingwell.com
4/5 (2)Total Time 5 hrs 45 minsAuthor Eatingwell Test KitchenCalories 254 per serving
- Rinse dry pinto beans. In a Dutch oven combine rinsed beans and the 5 cups cold water. Bring to a boil; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover and let stand for 1 hour. Drain and rinse beans.
- In a 3-1/2- or 4-quart slow cooker combine beans, broth, the 1/2 cup water, the onion, garlic, cumin and cayenne pepper (see Tip).
- Stir in undrained tomatoes; cover and cook for 30 minutes more. If desired, partially mash mixture with a potato masher, leaving soup chunky. If desired, top individual servings with cheese and cilantro and serve with crackers.
PINTO BEAN SOUP - ISABEL EATS
From isabeleats.com
4.8/5 (13)Total Time 40 minsCategory SoupCalories 276 per serving
- Add onions and cook for 5 minutes, stirring frequently, until translucent and beginning to caramelize.
- Add in garlic, chili powder, cumin, paprika, coriander and oregano. Stir and cook for 30 seconds.
MEXICAN PINTO BEAN SOUP - CONNOISSEURUS VEG
From connoisseurusveg.com
BEST EVER CHILI RECIPE | THE RECIPE CRITIC
From therecipecritic.com
SPICY PINTO BEAN SOUP - MONKEY AND ME KITCHEN …
From monkeyandmekitchenadventures.com
PINTO BEAN SOUP - THE SOUTHERN LADY COOKS
From thesouthernladycooks.com
EASY VEGETARIAN CHILI RECIPE - LOVE AND LEMONS
From loveandlemons.com
PINTO BEAN SOUP - HEALTHIER STEPS
From healthiersteps.com
PINTO BEAN SOUP - THE CLEVER MEAL
From theclevermeal.com
PINTO BEANS RECIPE - LOVE AND LEMONS
From loveandlemons.com
PINTO BEAN SOUP RECIPE (EASY, VEGETARIAN) | THE PICKY EATER
From pickyeaterblog.com
15+ RECIPES WITH PINTO BEANS - EATINGWELL.COM
From eatingwell.com
PINTO BEAN SOUP WITH CHILLI AND LIME - PINTEREST.CA
From pinterest.ca
PINTO BEAN SOUP - THE COZY COOK
From thecozycook.com
PINTO BEAN SOUP RECIPE • LOAVES AND DISHES
From loavesanddishes.net
PINTO BEAN SOUP - BEAN RECIPES
From beanrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love