Description
In this hearty pinto bean soup the beans break and melt into a rich tomato broth that’s full of herbs and smoky flavour.
Ingredients
Scale
- 1 Tbsp Olive oil
- 1 onion, diced
- 1 carrot, diced
- 1 celery rib, diced
- 2 garlic cloves, pressed
- ½ Tbsp smoked paprika
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp dried sage
- 1 tsp dried rosemary
- ⅛ tsp cayenne pepper (optional)
- 2 cans (14oz/400 grams each) pinto beans, drained
- 1 ½ cup (360 ml) low-sodium vegetable broth
- 2 Tbsp tomato paste
- 1 bay leaf
- ½ tsp fine salt
- ground black pepper, to taste
- extra virgin olive oil
- fresh parsley or cilantro
Instructions
- Step: Warm the olive oil in a large pot or Dutch oven over medium heat. Once the oil shimmers, add the diced carrot, onion, celery, and cook, stirring often, until the onion is turning translucent (5 minutes).
- Step: Add the garlic, the spices and the herbs. Stir to enhance all the flavors for about 1 minute.
- Step: Add the beans, the broth, the tomato paste and the the bay leaf. Raise the heat and bring to the boil. Then reduce to maintain a gentle simmer, cover the pot, and cook for 20-25 minutes. Stir occasionally.
- Step: Turn the heat off and let it cool slightly. Then transfer approximately 1 cup of the soup to a stand blender and whizz until smooth. Be careful because it’s still hot. Return the blended soup to the pot, toss to combine it well with the rest of the soup.
- Step: Taste to adjust the seasoning to your liking. Make sure you’re happy with consistency, add a touch of broth of water if you prefer a thinner soup or reduce it if you prefer a pinto bean stew.
- Step: Divide into 4 bowls and serve with a drizzle of extra virgin olive oil, fresh parsley or cilantro.
Notes
Dried beans: use about 1 ¼ cup to make 2 cans (14oz each). Soak overnight (8 hours) in cold water, then cook until tender but firm. Storage: keeps in the fridge in an airtight container for up to 4 days or in the freezer for up to 1 month.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 241 kcal
- Sugar: 6 g
- Sodium: 937 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 12 g
- Protein: 11 g
- Cholesterol: 0 mg
Keywords: Pinto bean soup, vegan, Mediterranean, healthy, protein-rich