Southwestern Pinto Bean Soup Pc

Experience bold flavors and hearty comfort with this Southwestern Pinto Bean Soup, a vibrant one-pot dish bursting with aromatic spices and wholesome ingredients. Packed with protein-rich dried pinto beans, tender vegetables like carrot, celery, and red bell pepper, and infused with smoky cumin and paprika, this soup offers a perfectly balanced blend of southwest-inspired taste. A slow simmer ensures deep, rich flavor, while green chilies and a dash of chili powder add a subtle kick of heat. Finished with fresh cilantro and a squeeze of lime, this vegan-friendly soup is perfect for cozy dinners or meal prep, delivering six generous servings in just over an hour. Serve it as a main dish or pair with cornbread for the ultimate comforting meal.

Nutriscore Rating: 81/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

Ingredients

• 1 pound dried pinto beans
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 1 medium red bell pepper, diced
• 1 medium carrot, peeled and diced
• 1 celery stalk, diced
• 6 cups vegetable broth
• 14.5 ounces diced tomatoes (canned), with juices
• 4 ounces green chilies (canned, diced)
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon oregano
• 1 teaspoon chili powder
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh cilantro, chopped (optional)
• 1 lime, cut into wedges

Directions

Step 1

Rinse the dried pinto beans thoroughly under cold water, then place them in a large bowl. Cover with water and allow them to soak overnight, or at least for 6-8 hours.

Step 2

Drain and rinse the soaked beans, then set aside.

Step 3

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for 4-5 minutes, or until translucent.

Step 4

Stir in the minced garlic, diced red bell pepper, carrot, and celery. Cook for another 5-7 minutes, stirring occasionally, until the vegetables begin to soften.

Step 5

Add the drained pinto beans to the pot along with the vegetable broth, diced tomatoes (with their juices), and green chilies.

Step 6

Stir in the ground cumin, smoked paprika, oregano, chili powder, salt, and black pepper. Mix well to combine.

Step 7

Bring the soup to a boil, then reduce the heat to low and cover the pot. Let it simmer for 60-75 minutes, stirring occasionally, until the beans are tender and the flavors have melded together.

Step 8

Taste the soup and adjust seasoning if needed. Serve hot, garnished with fresh cilantro, and a lime wedge for squeezing over the top if desired.

Nutrition Facts

Serving size	(2898.3g)

Amount per serving	% Daily Value*
Calories	1750.9

Total Fat 46.7g	0%
Saturated Fat 7.8g	0%
Polyunsaturated Fat 8.0g
Cholesterol 0mg	0%
Sodium 8158.3mg	0%
Total Carbohydrate 276.1g	0%
Dietary Fiber 76.7g	0%
Total Sugars 55.2g
Protein 76.5g	0%

Vitamin D 0IU	0%
Calcium 702.6mg	0%
Iron 25.1mg	0%
Potassium 6570.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 23.0%

Protein: 16.7%

Carbs: 60.3%