Pinto Bean Soup
This easy Pinto Bean Soup is a simple and filling meal for when money is tight but you still want something flavorful and comforting.
Servings: 4 1.25 cups each
Calories: 335kcal
Ingredients
- 3 15oz. cans pinto beans, divided $2.37
- 4 cloves garlic $0.35
- 2 Tbsp olive oil $0.32
- 1/2 tsp chili powder $0.05
- 1/4 tsp cumin $0.02
- 1/4 tsp dried oregano $0.02
- 1/8 tsp cayenne pepper $0.01
- 2 cups vegetable broth* $0.37
Instructions
- Pour 1 can of the pinto beans (with the liquid from the can) into a blender and purée until smooth. Set the puréed beans aside.
- Mince the garlic and add it to a soup pot with the olive oil. Sauté over medium heat for about one minute.
- Add the chili powder, cumin, oregano, and cayenne pepper to the pot and continue to sauté with the garlic for one minute more.
- Drain the remaining 2 cans of pinto beans, then add them to the pot, along with the puréed beans and vegetable broth. Stir to combine.
- Turn the heat up to medium-high and bring the soup up to a boil. Once boiling, reduce the heat slightly and let the soup simmer (without a lid) for 15 minutes. The soup will thicken slightly and the flavors will deepen as it simmers.
- After simmering for 15 minutes, the beans should be extra soft. Use the back of a large cooking spoon to smash more of the beans and thicken the soup further.
- Taste the soup and adjust the salt or seasonings to your liking. Serve hot with your favorite toppings!
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Notes
*We use Better Than Bouillion to make our broth, which has a deep flavor and contains a decent amount of sodium. If you're using a less flavorful broth, your soup will be less flavorful and you may want to increase the spices. If using a lower sodium broth, you may want to add some salt at the end to help the flavors pop.
Nutrition
Serving: 1.25cups | Calories: 335kcal | Carbohydrates: 51g | Protein: 15g | Fat: 9g | Sodium: 1330mg | Fiber: 15g