Mexican Pinto Bean Soup Connoisseurus Veg from www.connoisseurusveg.com
Description
If you're looking for a hearty and satisfying soup recipe, look no further than this Texas Pinto Bean Soup. It's loaded with flavor and full of nutritious ingredients, making it the perfect meal for a chilly day or a cozy night in. This recipe is easy to make and can be customized to your liking with different spices, toppings, and serving suggestions.
Prep Time
Preparation for this soup takes around 10 minutes.
Cook Time
Cooking time for this soup takes around 1 hour and 30 minutes.
Ingredients
- 1 pound dried pinto beans - 1 tablespoon oil - 1 onion, diced - 2 cloves garlic, minced - 1 teaspoon chili powder - 1 teaspoon cumin - 1 teaspoon paprika - 1 teaspoon salt - 1/2 teaspoon black pepper - 6 cups water or vegetable broth - 1 can diced tomatoes - 1 green bell pepper, diced - 1 red bell pepper, diced - 1 jalapeno, diced - 1/4 cup chopped cilantro
Equipment
- Large pot - Wooden spoon - Measuring cups and spoons - Can opener
Method
1. Rinse the pinto beans and soak them in water overnight. Drain the beans and set them aside. 2. In a large pot, heat the oil over medium-high heat. Add the onion and garlic and saute for 3-4 minutes until softened. 3. Add the chili powder, cumin, paprika, salt, and black pepper to the pot and stir to combine. Cook for 1-2 minutes until fragrant. 4. Add the soaked pinto beans, water or vegetable broth, and canned tomatoes to the pot. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 1 hour and 30 minutes. 5. Add the diced bell peppers and jalapeno to the pot and let them cook for an additional 10-15 minutes until the vegetables are tender. 6. Stir in the chopped cilantro and serve hot.
Notes
- If you're short on time, you can skip the overnight soaking and use canned pinto beans instead. Just make sure to drain and rinse them before adding them to the soup. - This soup can be made in advance and stored in the fridge for up to 5 days or in the freezer for up to 3 months. Reheat it on the stove or in the microwave before serving.
Q: Can I use a different type of bean in this recipe? A: Yes, you can use other types of beans such as black beans or kidney beans if you prefer. Q: Can I make this soup in a slow cooker? A: Yes, you can cook the beans and spices in a slow cooker on low for 6-8 hours, then add the vegetables and cook for an additional 1-2 hours on high.
Recipe Tips
- Top the soup with shredded cheese, sour cream, or sliced avocado for added flavor and creaminess. - Serve the soup with a side of cornbread or tortilla chips for dipping. - Adjust the spice level to your liking by adding more or less chili powder and jalapeno.
Post a Comment for "Texas Pinto Bean Soup Recipe"