Mexican Pinto Bean Soup Recipe

Cooking Directions

• STEP 1.Rinse and soak the pinto beans overnight.
• STEP 2.In a large pot, sauté onions, garlic, and spices until fragrant.
• STEP 3.Add soaked beans, vegetable broth, and diced tomatoes. Simmer until beans are tender.
• STEP 4.Blend a portion of the soup to thicken it. Season with salt and pepper.
• STEP 5.Serve hot with sour cream and fresh cilantro.

Cooking Tips

• For a smoky flavor, add a chipotle pepper in adobo sauce.
• Garnish with sliced avocado and a squeeze of lime for extra freshness.
• This soup tastes even better the next day, so make a big batch for leftovers.

Storage and Serving

• Store leftover soup in an airtight container in the refrigerator for up to 4 days.
• Reheat on the stovetop or in the microwave until heated through.
• Serve with warm tortillas or crusty bread for a complete meal.