Finally, taste the soup and adjust any of the seasonings as required. Alternatively, you can use an immersion blender to slightly puree some or all of the soup or even move 50% of the soup to a blender/different pot to completely puree before transferring back to the pot and stirring well. If you want it as more of a pinto bean stew, then you could leave it chunky as-is. Now you can decide on the texture you want for the dish. Add the pinto beans, then cook for a further 10 minutes, or until the veggies are all tender- stirring occasionally. Bring the soup to a boil, then reduce the heat and allow it to simmer, with a lid on, for between 10-15 minutes to begin softening the vegetables. Cook for 1-2 minutes, until fragrant, then pour in the vegetable broth (I also added 2 bay leaves for flavor). Stir in the roasted tomatoes, garlic, carrots, potato, and all the spices. Once hot, add the onion and sauté for about 4-5 minutes, stirring frequently, until it begins to soften and starts going translucent. Heat oil in a large pot over medium-high heat. Pinto beans are not only a great source of protein and fiber, but they also contain antioxidants, vitamins (especially B1 / Thiamine), and minerals like iron, magnesium, phosphorus, and potassium.Ĭombined with the likes of carrots, onion, tomatoes, and potatoes – this Mexican bean soup really is a healthy, wholesome, and nutrient-packed meal!įor the full ingredients list, ingredient measurements, and nutritional information, then please read the recipe card below. They have the ability to regulate blood sugar levels, reducing cholesterol, improving heart health, and even reducing the risk of certain cancers. Not only is this vegan soup low-cost to make, but it’s also a healthy option for the entire family.īeans are packed with wholesome goodness for our bodies, including being one of the richest sources of plant-based protein and fiber on the planet. Plus, most of the recipe is made up of inexpensive pantry staples and veggies – for a low-cost midweek meal. Serve this Southern pinto beans recipe as an appetizer or main and you’re sure to have lots of satisfied eaters. This is comfort food at its best – thick, hearty, satisfying, and truly nourishing while somehow remaining healthy too. Simmered for 20-25 minutes, this soup allows all the flavors to combine and the beans to soften into a deliciously buttery texture, packing tons of flavor with such a little amount of effort (in a way – similar to a meat-free cowboy soup). ![]() This pinto bean soup blends Mexican-inspired flavors for a creamy, hearty soup option for the Fall/Winter months. ![]() So I thought I’d share this recipe that gives them a chance to shine! Even though I always have a whole variety of beans in my house (dried and canned), I don’t find myself reaching for the pinto beans as often as the others. They’re perfect for blending up into a creamy soup or for stews. In comparison to kidney/black beans, pinto beans are softer, creamier, with a slightly earthier, nutty flavor. The humble pinto bean isn’t quite as ‘popular’ globally as the others, yet appears in some of my favorite Mexican food chili, Mexican spiced beans, burritos, over nachos, and for refried beans (frijoles refritos). When it comes to Mexican cuisine, legumes are everything for the meat-free eaters out there chickpeas, kidney beans, black beans, and – of course- pinto beans. 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! This Mexican-inspired pinto bean soup is creamy, hearty, nourishing, and packed with flavor! Combining pinto beans, fire-roasted tomatoes, veggies, broth, and Mexican seasonings leads to a soup that is ridiculously more-ish.
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