Pinto Bean Soup

Name: Pinto Bean Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 teaspoon 2 teaspoon olive oil; 1 1 small onion, chopped; 1 1 jalapeno, seeded and diced; 2 cloves 2 cloves garlic, minced; 1 1 large baking potato, peeled and cubed; 6 6 baby carrots, sliced into rounds; 0.5 teaspoon 1/2 teaspoon coriander; 0.5 teaspoon 1/2 teaspoon paprika; 0.5 teaspoon 1/2 teaspoon cumin; 2 cup 2 cups chicken broth; 2 cans 2 (15.5 ounce) cans pinto beans, drained and rinsed; 1 can 1 ( 15 ounce) can crushed tomatoes; salt and freshly ground black pepper to taste; shredded cheddar

Sunday Table

This pinto bean soup, a simple, hearty, stick-to-your-ribs Mexican-inspired soup comes together quickly. Serve with your favorite toppings, such as shredded Cheddar cheese, chopped cilantro, chopped green onions, sour cream, guacamole, and salsa.

Original sourceallrecipes.com/pinto-bean-soup-recipe-11852830

Pinto Bean Soup

Sunday Table

Allrecipes.com

Difficultymedium

Ingredients

Instructions

0 of 4 done

Step 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.
Step 2
Add potato, carrots, coriander, paprika, cumin, chicken broth, pinto beans, and tomatoes to the pot.
Step 3
Bring to a boil. Reduce heat to a simmer, cover, and cook for 30 minutes.
Step 4
Ladle into bowls, season with salt and pepper, and add toppings of choice.

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