Pinto Bean Soup
A delightful, warm dish made with robust pinto beans, vibrant vegetables, and aromatic spices, perfect for chilly days.
Ingredients
Main ingredients
- 1 cup pinto beans Soaked overnight for best results
- 4 cups vegetable broth Homemade is preferred for better flavor
- 1 medium onion, chopped
- 2 medium carrots, diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp paprika
- to taste Salt and pepper
Optional ingredients
- 1 cup sausage, sliced Optional for added protein
- for garnish Fresh parsley Sprinkled before serving
Instructions
Preparation
- Rinse the pinto beans and soak them overnight in enough water.
- Drain the beans before cooking.
Cooking
- In a large pot, heat a splash of oil over medium heat.
- Add the chopped onions, diced carrots, and celery. Sauté until softened, about 5-7 minutes.
- Add the minced garlic and cook for an additional minute.
- Stir in the soaked pinto beans and pour in the vegetable broth.
- Season with cumin and paprika, and add sliced sausage if using.
- Bring to a boil, then reduce heat and let it simmer for 1 to 1.5 hours until the beans are tender.
- Taste the soup and adjust seasoning with salt and pepper before serving.
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Notes
For a thicker consistency, blend part of the soup and return it to the pot. Store leftovers in airtight containers; it lasts up to 5 days in the refrigerator, or can be frozen for up to 3 months.