Pinto Bean Fiesta Soup

Stanley Yang

Stanley Yang

about 1 year ago

This hearty soup is packed with flavor and perfect for a chilly evening. Loaded with pinto beans, vegetables, and spices, it's sure to be a crowd-pleaser.

Cooking Time

40 minutes

Serving Size

6 servings

Nutrition Per Serving

Cal

240

Protein

12g

Fat

4g

Sat Fat

0.5g

Carbs

44g

Chole

0mg

Fiber

12g

Sugar

8g

Sodium

890mg

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 jalapeno pepper, seeded and minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper
  • 4 cups vegetable broth
  • 2 cans (15 ounces each) pinto beans, drained and rinsed
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 1 cup frozen corn
  • 1/4 cup chopped fresh cilantro
  • Salt and pepper, to taste

Instructions

  • In a large pot or Dutch oven, heat the olive oil over medium heat.
  • Add the onion and garlic and cook until softened, about 5 minutes.
  • Add the bell peppers and jalapeno pepper and cook for another 5 minutes.
  • Stir in the cumin, chili powder, smoked paprika, and cayenne pepper and cook for 1 minute.
  • Add the vegetable broth, pinto beans, diced tomatoes, and corn and bring to a boil.
  • Reduce the heat and simmer for 20 minutes.
  • Stir in the cilantro and season with salt and pepper, to taste.
  • Serve hot with your favorite toppings, such as shredded cheese, sour cream, or avocado.

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