Mexican Pinto Bean Soup
Mexican Pinto Bean Soup is a Mexican recipe that serves 8. For 78 cents per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, dairy free, and lacto ovo vegetarian recipe has 239 calories, 11g of protein, and 8g of fat per serving. It will be a hit at your Autumn event. A mixture of ground cumin, dried pinto beans, low sodium chicken broth, and a handful of other ingredients are all it takes to make this recipe so delicious. 224 people found this recipe to be yummy and satisfying. It works well as a soup. It is brought to you by The Wanderlust Kitchen. From preparation to the plate, this recipe takes around 2 hours and 25 minutes. Overall, this recipe earns an outstanding spoonacular score of 84%. If you like this recipe, you might also like recipes such as Green Chile and Pinto Bean Layered Mexican Casserole, Pinto Bean/Ham Soup, and Pappasito's Pinto Bean Soup.
Servings: 8
Preparation duration: 10 minutes
Cooking duration: 135 minutes
Ingredients:
½ teaspoon freshly ground black pepper
1½ cups dried pinto beans
4 cloves garlic, minced
¼ teaspoon ground cayenne pepper
1 teaspoon ground cumin
4 cups low-sodium chicken broth
2 teaspoons salt
¼ cup vegetable oil
7 cups water
4 cups diced yellow onion (about 2 large onions)
Equipment:
dutch oven
frying pan
pot
immersion blender
Cooking instruction summary:
Sort through the beans to remove any debris, then rinse them under running tap water. Place the rinsed beans in a 6-quart or larger Dutch oven or other lidded pot and add 7 cups of water. Bring the pot to a boil over medium-high heat. Once boiling, turn the heat down to low and cover the pot. Let simmer for 90 minutes.When the beans are done cooking, heat the vegetable oil in a large skillet over medium heat. Add the onions and saute for 10 minutes, until browned and softened. Add the garlic, cumin, and cayenne pepper. Saute for 60 seconds. Add the cooked beans and any remaining liquid from the bean pot into the skillet.Pour the chicken broth into the pot and turn the heat to medium-high. Once the liquid reaches a boil, turn the heat down to medium and simmer uncovered for 45 minutes. Use an immersion blender to puree the soup*. If the soup seems too thin for you, continue cooking it uncovered until it reduces to your desired thicknessServe topped with salsa, sour cream, and avocado.
Step by step:
1. Sort through the beans to remove any debris, then rinse them under running tap water.
2. Place the rinsed beans in a 6-quart or larger Dutch oven or other lidded pot and add 7 cups of water. Bring the pot to a boil over medium-high heat. Once boiling, turn the heat down to low and cover the pot.
3. Let simmer for 90 minutes.When the beans are done cooking, heat the vegetable oil in a large skillet over medium heat.
4. Add the onions and saute for 10 minutes, until browned and softened.
5. Add the garlic, cumin, and cayenne pepper.
6. Saute for 60 seconds.
7. Add the cooked beans and any remaining liquid from the bean pot into the skillet.
8. Pour the chicken broth into the pot and turn the heat to medium-high. Once the liquid reaches a boil, turn the heat down to medium and simmer uncovered for 45 minutes. Use an immersion blender to puree the soup*. If the soup seems too thin for you, continue cooking it uncovered until it reduces to your desired thickness
9. Serve topped with salsa, sour cream, and avocado.
Nutrition Information:
covered percent of daily need
