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Pinto Bean Soup
Pinto Bean Soup cover
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Pinto Bean Soup

Ingredients

0 allergens identified

Instructions

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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
|
Add potato, carrots, coriander, paprika, cumin, chicken broth, pinto beans, and tomatoes to the pot.
3
|
Bring to a boil. Reduce heat to a simmer, cover, and cook for 30 minutes.
4
|
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.

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