Ingredients
Scale
- 2 cups pinto beans (cooked or canned)
- 1 can (14.5 oz) fire-roasted tomatoes
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups vegetable broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh cilantro (for garnish)
Instructions
- Sauté the diced onion, carrots, and celery in a large pot over medium heat until they become softened and fragrant, about 5-7 minutes.
- Stir in the cooked pinto beans, fire-roasted tomatoes, vegetable broth, chili powder, cumin, garlic powder, and a sprinkle of salt and pepper. Mix well.
- Bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for 20-30 minutes, allowing the flavors to meld beautifully.
- Blend the soup to your desired consistency using an immersion blender.
- Serve the hot soup in bowls, garnished with fresh cilantro.
Notes
For spicier soup, add jalapeños or cayenne pepper. Consider blending in avocado or adding coconut milk for creaminess.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 325
- Sugar: 5g
- Sodium: 350mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 0mg