Description
A warm, cozy, smoky Mexican pinto bean soup filled with tender beans, fire-roasted tomatoes, spices, and lime. Plant-based, hearty, and ready in under 40 minutes.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3–4 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2–1 teaspoon ancho chile powder
- 3 cans pinto beans, drained and rinsed
- 1 can fire-roasted diced tomatoes
- 2 cups vegetable broth
- Juice of 1 lime
- Salt and pepper, to taste
- Optional toppings: cilantro, avocado, pico de gallo, vegan cheese, tortilla strips, scallions, hot sauce
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and cook 5 minutes until soft. Add garlic and cook 30–60 seconds.
- Add cumin, smoked paprika, dried oregano, and ancho chile powder. Stir and toast for 1 minute.
- Add pinto beans, fire-roasted tomatoes, and vegetable broth. Bring to a gentle boil.
- Reduce heat and simmer 20 minutes to meld flavors.
- Turn off heat and blend about half the soup with an immersion blender for a creamy-chunky texture.
- Return to low heat. Add more broth if needed. Stir in lime juice and season with salt and pepper.
- Serve hot with toppings such as cilantro, avocado, pico de gallo, tortilla strips, or scallions.
Notes
Blend gradually for your ideal texture. Add broth when reheating, as the soup thickens over time.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-Inspired