Description
This comforting Pinto Bean Soup features roasted tomatoes and smoky chipotles combined with Mexican oregano and cumin to create a flavorful, hearty dish. The soup is simmered and then blended to a smooth consistency, making it both filling and easy to enjoy. Perfectly garnished with crema, cilantro, lime, and hot sauce, this recipe delivers a satisfying meal with balanced smoky, savory, and fresh notes.
Ingredients
Scale
Sauce and Seasonings
- 2 teaspoons Mexican oregano
- 1/2 teaspoon cumin (optional)
- 1 teaspoon salt (plus more to taste)
- Freshly cracked black pepper
- Olive oil (a glug for sautéing)
- 1-2 chipotles in adobo or some adobo sauce
Vegetables and Beans
- 2 cans pinto beans (15 oz. size), drained and rinsed
- 5-6 plum tomatoes
- 1 small onion, roughly chopped
- 4 garlic cloves, peeled
Liquids
- 4 cups stock (vegetable or chicken)
Optional Garnishes
- Crema
- Freshly chopped cilantro
- Squeeze of lime
- A few drops of hot sauce
Instructions
- Roast Tomatoes: Preheat the oven to 400°F (200°C). Rinse and de-stem the plum tomatoes, then place them on a roasting pan. Roast for 20-25 minutes until softened and slightly caramelized. Set aside.
- Sauté Onion and Garlic: In a medium-sized soup pot, warm a glug of olive oil over medium heat. Add the roughly chopped onion and whole peeled garlic cloves. Cook until the onion begins to brown and soften, about 5-7 minutes, stirring occasionally.
- Add Spices: Sprinkle in 2 teaspoons of Mexican oregano, 1/2 teaspoon cumin (if using), 1 teaspoon salt, and freshly cracked black pepper. Stir well to toast the spices and release their aroma, about 1-2 minutes.
- Add Remaining Ingredients: Add the drained and rinsed pinto beans, roasted tomatoes, 1-2 chipotles in adobo (or adobo sauce), and 4 cups of stock to the pot. Stir to combine and bring the mixture to a gentle simmer.
- Blend Soup: Carefully transfer the hot soup mixture to a blender, working in batches as needed to avoid overfilling. Blend until smooth and creamy, taking care with hot liquids.
- Simmer and Adjust Seasoning: Return the blended soup to the pot. Simmer over medium-low heat for 5-10 minutes to meld flavors and thicken if desired. Taste and adjust salt, oregano, and adobo sauce as necessary.
- Serve with Garnishes: Ladle the soup into bowls and garnish with crema, freshly chopped cilantro, a squeeze of lime, and a few drops of hot sauce for an extra flavor boost. Enjoy hot.
Notes
- Blending thoroughly is key to an even texture; if the soup separates, blend again for a smoother consistency.
- Letting the soup simmer uncovered longer will thicken it further if preferred.
- You can adjust the heat level by varying the amount of chipotles in adobo or hot sauce.
- Use vegetable stock for a vegetarian version and to keep flavors balanced.
- Leftovers store well refrigerated for 3-4 days and can also be frozen.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 220
- Sugar: 4g
- Sodium: 700mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 0mg
