PINTO BEAN SOUP
This Mexican-inspired pinto bean soup is creamy, hearty, nourishing, and absolutely packed with flavor! Combining pinto beans, fire-roasted tomatoes, veggies, broth, and Mexican seasonings leads to a soup that is ridiculously more-ish. Plus, this recipe can be made in just one pot, is gluten-free, dairy-free, vegetarian (vegan), high-protein, high-fiber, low-fat, and not to mention low-cost!
Provided by Michaela Vais
Time 45m
Number Of Ingredients 14
Steps:
- You can watch the video in the post for visual instructions.Heat oil in a large pot over medium/high heat. Add onion and sauté for about 4-5 minutes, stirring frequently.
- Stir in the roasted tomatoes, garlic, carrots, potato, and all spices. Cook for 1-2 minutes, until fragrant, then pour in the vegetable broth (I also added 2 bay leaves for flavor).
- Bring the soup to a boil and let it simmer with a lid for about 10-15 minutes. Add in the pinto beans and cook for a further 10 minutes or until the veggies are softened, stirring from time to time. Then turn off the heat.
- You can add more veggie broth or water if you notice that too much liquid evaporated.
- I poured about 50% of the soup into a different pot and used an immersion blender to blend it. You can also fill about half of the soup into a blender and blend it to the desired consistency.
- Then pour the blended soup back into the large pot and stir to combine. Taste it and add more salt/pepper/spices if needed. You can also add a little lime juice.
- Serve in bowls and garnish with fresh herbs. Enjoy!
Nutrition Facts : Calories 210 kcal, Carbohydrate 15 g, Protein 9 g, Fat 3 g, SaturatedFat 1 g, Fiber 9 g, Sugar 5 g, ServingSize 1 serving
PINTO AND BLACK BEAN SOUP
Make and share this Pinto and Black Bean Soup recipe from Food.com.
Provided by srooc1
Categories Southwestern U.S.
Time 30m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Puree all ingredients.
- Cook on low heat for 15-20 minutes.
- Also can be cooked in a crockpot.
- serve with flour tortillas.
Nutrition Facts : Calories 523.5, Fat 2.7, SaturatedFat 0.7, Sodium 1408.3, Carbohydrate 92.8, Fiber 32.6, Sugar 0.9, Protein 35.2
PINTO BEAN AND SAUSAGE SOUP
The woman who owned and made the soups at my favorite deli was retiring. I asked her why, and she said, 'I'm an old lady, I'm tired of getting up early for work.' She gave me the recipe to one of my favorites. I made a few tweaks, it's DELICIOUS.
Provided by jobblychef
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 10h20m
Yield 8
Number Of Ingredients 15
Steps:
- Cover pinto beans with water in a bowl and allow to soak overnight. Drain.
- Melt butter in a 6-quart stock pot over medium heat. Cook and stir onion and celery in butter until vegetables are tender, about 5 minutes.
- Stir garlic into onion mixture until fragrant, about 1 minute more.
- Stir beef broth, tomato juice, sugar, and drained pinto beans into the vegetable mixture and bring to a boil; reduce heat to medium-low and simmer until beans are tender, about 1 hour and 15 minutes.
- Mix potatoes, carrots, oregano, salt, and black pepper into the bean soup; simmer until potatoes are tender, about 30 minutes more.
- Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
- Place smoked sausage on a baking sheet.
- Bake sausage in the preheated oven until browned, about 10 minutes.
- Cut sausage into quarters, then slice. Add sausage and parsley to the soup; continue to simmer for 10 more minutes.
Nutrition Facts : Calories 444.1 calories, Carbohydrate 52 g, Cholesterol 35.2 mg, Fat 17.1 g, Fiber 11.4 g, Protein 22.2 g, SaturatedFat 6.4 g, Sodium 1363.5 mg, Sugar 9.5 g
THREE BEAN SOUP
This soup is not only pretty, it is very easy and healthy as well and truly delicious. Top with chopped green onions and grated cheddar cheese.
Provided by DEBOKC
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Black Bean Soup Recipes
Time 30m
Yield 10
Number Of Ingredients 9
Steps:
- In a large saucepan over medium heat, cook onion, green and yellow bell peppers in oil until softened. Stir in chicken broth, tomatoes, black beans, pinto beans and kidney beans. Heat through.
Nutrition Facts : Calories 208.8 calories, Carbohydrate 34.6 g, Fat 3.6 g, Fiber 12 g, Protein 11.3 g, SaturatedFat 0.5 g, Sodium 294.7 mg, Sugar 1.4 g
PINTO BEAN SOUP
A staple in our house when I was growing up in the south. Sometimes my mom would add a cup of macaroni.
Provided by MizzNezz
Categories Beans
Time 5h15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Rinse beans and sort for stones.
- Soak beans in enough water to cover overnight.
- Drain off water.
- In skillet, brown bacon.
- Add onion and celery, stir.
- Add spices.
- Add this mixture to drained beans.
- Pour enough water to reach within 3 inches of top of pot.
- Bring to a boil.
- Simmer for 4-5 hours, stirring occasionally.
- When soup is about ready to serve, use a potato masher to crush up some of the beans to make a thicker soup.
Nutrition Facts : Calories 65.5, Fat 2, SaturatedFat 0.7, Cholesterol 2.7, Sodium 330, Carbohydrate 9, Fiber 2.9, Sugar 0.7, Protein 3.2
PINTO BEAN/HAM SOUP
This soup simmering on your stove will fill the whole house with the most tantalizing aromas. By the time that you ladle it out, your family (or guests) will likely be standing in line! I adapted the recipe from a Hungarian cookbook. When my family's extra-hungry, I serve it with "pocket bread" I've filled with either jam or cheese for a hearty variation.
Provided by Taste of Home
Categories Lunch
Time 3h20m
Yield 4 quarts.
Number Of Ingredients 15
Steps:
- Wash and sort beans. Soak in cold water overnight; drain. In a large 8-qt. soup kettle, combine the beans, carrots, onions, celery, garlic, meat and paprika. Add enough water to cover ingredients by 2 in. simmer, partly covered, for 2-1/2 hours or until the beans are tender, adding more water as needed. When beans are tender; remove meat to side dish. , To make Csipetke, mix flour, salt, egg and oil into stiff dough; let rest for 30 minutes. Divide into four parts. Flatten each part and pinch off pieces about the size of a cherry pit; roll between fingers and drop into hot soup. Cook 30 minutes. Blend in sour cream if desired. Mix in parsley and vinegar; adjust seasoning. Cut reserved ham into bite-size pieces; stir into soup.
Nutrition Facts : Calories 482 calories, Fat 25g fat (9g saturated fat), Cholesterol 121mg cholesterol, Sodium 191mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 8g fiber), Protein 35g protein.
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