Description
In this hearty pinto bean soup, the beans break and melt into a rich tomato broth that’s full of herbs and smoky flavor. It’s so delicious and creamy that all you want is crusty bread to dunk in!
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, plus more to taste
- 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 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. Transfer approximately 1 cup of the soup to a stand blender and whizz until smooth, then return the blended soup to the pot and toss to combine.
- Step: Taste to adjust the seasoning with salt and pepper to your liking. Make sure you’re happy with the consistency, adding a touch of broth or water if you prefer a thinner soup.
- Step: Divide into 4 bowls and serve with a drizzle of extra virgin olive oil and fresh parsley or cilantro.
Notes
Dried beans may be used if soaked overnight and cooked until tender. Store in the fridge for up to 4 days or freeze for up to 1 month.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- 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 soup, hearty bean soup, healthy vegetarian meal