Can I use canned beans for this soup?

Absolutely! Canned pinto beans work wonderfully for this recipe. Simply drain and rinse them before adding them to the pot. This can save you both time and effort while keeping the dish delicious.

How long can I store this soup?

Hearty Pinto Bean Soup can be stored in the refrigerator for up to five days. Just make sure to keep it in an airtight container, and feel free to reheat it whenever you're craving a warm bowl of comfort.

Can I freeze this soup?

Yes, you can freeze this soup for up to 3 months. Just let the soup cool completely, then transfer it to freezer-safe containers for easy access. To reheat, simply thaw overnight in the fridge and warm it up on the stovetop.

What can I add to enhance the flavor?

To enhance the flavor of your soup, you can add spices like smoked paprika or cumin. A hint of lime juice or fresh cilantro can also add a pop of freshness to each bowl.

Is this soup gluten-free?

Yes! This Hearty Pinto Bean Soup is gluten-free, making it a great option for those following a gluten-free diet.

Hearty Pinto Bean Soup: Comforting and Delicious Recipe

Ingredients

Scale

2 cups pinto beans (soaked and cooked)
1 onion (chopped)
2 garlic cloves (minced)
1 carrot (diced)
1 celery stalk (diced)
4 cups vegetable broth
1 teaspoon cumin
Salt and pepper to taste
1/2 cup heavy cream (optional)
Fresh parsley for garnish

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Instructions

In a large pot, heat a drizzle of olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until softened, about 3 to 5 minutes.
Add the diced carrot and celery, cooking for another 5 minutes until they begin to soften. Then, add the cooked pinto beans and pour in the vegetable broth. Bring everything to a gentle simmer.
Stir in cumin, salt, and pepper to taste, letting the soup simmer for about 20 minutes. Blend part or all of the soup with an immersion blender if you prefer a creamier texture, and gently stir in heavy cream, if using. Serve hot, garnished with fresh parsley.

Notes

This soup is naturally gluten-free and can be made vegan by replacing heavy cream with coconut milk or cashew cream. Serve with cornbread or garlic bread for a complete meal.

Author: vivian-brooks
Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: American
Diet: Gluten Free, High Protein

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 4g
Sodium: 300mg
Fat: 5g
Saturated Fat: 2g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 9g
Protein: 12g
Cholesterol: 15mg