Pinto Bean Soup

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.

Author: Sunday Table1

Meal Type: Milk Free

Cuisine: Mexican

Difficulty: MEDIUM

Prep. Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Servings: 4 servings

Calories: N/A per serving

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
½ teaspoon - 1/2 teaspoon coriander
½ teaspoon - 1/2 teaspoon paprika
½ 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

Instructions

Heat oil in a large stockpot over medium-high heat. Add onion and jalapeno. Cook 2 minutes. Add garlic and cook 1 minute more.
Add potato, carrots, coriander, paprika, cumin, chicken broth, pinto beans, and tomatoes to the pot.
Bring to a boil. Reduce heat to a simmer, cover, and cook for 30 minutes.
Ladle into bowls, season with salt and pepper, and add toppings of choice.