This recipe is budget-friendly, nutritious, and perfect for a family meal.
Pinto Bean and Vegetable Soup
Ingredients:
- 2 cups dried pinto beans, soaked overnight (or use canned beans for a quicker option)
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes, undrained
- 6 cups vegetable or chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 2 cups chopped spinach or kale
- Juice of 1 lime
- Optional toppings: chopped cilantro, sour cream, grated cheese, avocado slices
Instructions:
Prepare the beans (if using dried): Drain and rinse the soaked pinto beans. Place them in a large pot and cover them with water. Bring to a boil, then reduce the heat to a simmer and cook for about 45 minutes to 1 hour, or until the beans are tender. Drain and set aside.
Sauté the vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables are softened.
Add garlic and spices: Stir in the minced garlic, ground cumin, chili powder, and smoked paprika. Cook for an additional 1-2 minutes, until fragrant.
Combine ingredients: Add the diced tomatoes (with their juices), cooked pinto beans, and vegetable or chicken broth to the pot. Stir well to combine.
Simmer: Bring the soup to a simmer and let it cook for about 20-25 minutes, allowing the flavors to meld together.
Add greens and lime juice: Stir in the chopped spinach or kale and lime juice. Cook for an additional 5 minutes, or until the greens are wilted.
Season and serve: Taste the soup and adjust the seasoning with salt and pepper as needed. Serve hot, garnished with chopped cilantro, a dollop of sour cream, grated cheese, and avocado slices if desired.
Enjoy your warm and comforting Pinto Bean and Vegetable Soup! It's a nutritious and satisfying meal that's perfect for chilly evenings and family gatherings.
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