Pinto Bean Soup Mexican (Print-Friendly Recipe)

Creamy soup packed with pinto beans, roasted tomatoes, and vibrant Mexican spices for a warming, satisfying meal.

# Ingredients List:

→ Soup Base

01 - 1 tablespoon olive oil
02 - 1 medium onion, diced
03 - 1 can (14 ounces) fire-roasted tomatoes
04 - 3 garlic cloves, minced
05 - 2 small carrots (about 5.3 ounces total), peeled and diced
06 - 1 medium potato (about 4.8 ounces), peeled and diced
07 - 1 teaspoon dried oregano
08 - 1 teaspoon ground cumin
09 - 1 teaspoon smoked paprika
10 - Red pepper flakes, to taste
11 - 2 bay leaves
12 - 2 cups vegetable broth
13 - 2 cans (14 ounces each) pinto beans, drained and rinsed
14 - Salt and black pepper, to taste

# How to Make It:

01 - Heat the olive oil in a large pot over medium-high heat. Add the diced onion and cook for 4 to 5 minutes, stirring often, until the onion becomes translucent.
02 - Stir in the fire-roasted tomatoes, minced garlic, diced carrots, diced potato, dried oregano, ground cumin, smoked paprika, red pepper flakes, and bay leaves. Sauté for 1 to 2 minutes until the mixture is fragrant.
03 - Pour in the vegetable broth. Bring to a boil, cover with a lid, and reduce heat to simmer for 10 to 15 minutes.
04 - Add the drained and rinsed pinto beans to the pot. Continue to cook for an additional 10 minutes, or until the vegetables are tender, stirring occasionally.
05 - If the soup appears too thick, add more vegetable broth or water as needed. Remove and discard bay leaves. For a creamier texture, transfer about half of the soup to a separate pot and blend with an immersion blender, or use a countertop blender, then return to the pot and stir to combine.
06 - Taste and adjust seasoning with additional salt, pepper, or spices if needed. Optionally, stir in a splash of lime juice. Serve hot in bowls and garnish with fresh herbs if desired.

# Extra Information:

01 - Blending part of the soup creates a creamy texture while retaining hearty chunks. Adjust the spice level with more or less red pepper flakes.
02 - Fire-roasted tomatoes can be substituted with fresh tomatoes roasted in the oven at 450°F for 30 minutes if preferred.

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