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Pinto Bean Soup
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Instructions
1
|
Heat oil in a large stockpot over medium-high heat. Add onion and jalapeno. Cook 2 minutes. Add garlic and cook 1 minute more.
2
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Add potato, carrots, coriander, paprika, cumin, chicken broth, pinto beans, and tomatoes to the pot.
3
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Bring to a boil. Reduce heat to a simmer, cover, and cook for 30 minutes.
4
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Ladle into bowls, season with salt and pepper, and add toppings of choice.
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Tips & Tricks (5)
- Bean Prep Pro 💧Always rinse canned pinto beans thoroughly under cold water to remove excess sodium and improve overall flavor and digestibility.
- Flavor Layering Technique 🌶️Toast the ground spices (cumin, paprika, coriander) in the olive oil for 30-45 seconds before adding other ingredients to unlock their deeper, more complex flavor profile.
- Potato Texture Secret 🥔Cut potato cubes into uniform 1/2-inch pieces to ensure even cooking and prevent some pieces from becoming mushy while others remain undercooked.
- Jalapeno Heat Control 🔪Remove all seeds and white membrane from the jalapeno for a milder flavor, or keep some seeds for added heat depending on your spice preference.
- Soup Depth Enhancement 🥄If time allows, let the soup simmer for an extra 15-20 minutes after initial cooking to allow flavors to meld and develop a richer, more complex taste.
Recipe Facts
Diet at a Glance
Vegetarian
Vegan
Gluten Free
Low Sugar
Low Carb
Low-Cholesterol
Low Fat
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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