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Easy Pinto Bean Soup Recipe

Pinto Bean Soup
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Whip up a comforting bowl of Pinto Bean Soup with this easy recipe tested in my Texas kitchen Ready in 30 minutesyour family will love it Try this recipe

Ingredients

Scale
  • 250 grams of pinto beans, soaked
  • 1 medium onion, diced
  • 3 cloves of garlic, minced
  • 2 carrots, chopped
  • 2 celery stalks, diced
  • 400 grams of canned tomatoes, diced or fresh
  • 1 liter of vegetable broth
  • 1 teaspoon of cumin
  • 1 teaspoon of oregano
  • 2 bay leaves
  • Salt and pepper to taste
  • 2 tablespoons of olive oil

Instructions

  • Soak the pinto beans for 6 to 8 hours or overnight.
  • Drain and rinse the beans.
  • Heat olive oil in a large pot over medium heat. Add onions and sauté until translucent (about 5 minutes).
  • Stir in minced garlic, chopped carrots, and diced celery. Cook for another 5 minutes until vegetables soften.
  • Add the soaked pinto beans, canned tomatoes, vegetable broth, cumin, oregano, and bay leaves. Bring to a gentle boil.
  • Reduce the heat to low, cover, and simmer for about an hour, allowing flavors to meld. Adjust broth as needed.
  • Check beans for tenderness, remove bay leaves and serve. Mash some beans against the pot for a creamier texture if desired.

Notes

A heartwarming pinto bean soup recipe perfect for chilly evenings, made with creamy pinto beans, vegetables, and aromatic spices.

Find it online: https://familiesrecipes.com/pinto-bean-soup/