Mexican Pinto Bean Soup
Course:
Dinner
Ingredients
- 1 Onion (diced)
- 3 cloves Garlic
- 2 Carrot
- 1 teaspoon Dried Oregano
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 1⁄2 teaspoons Chilli Flakes
- 1 tin (400g) Plum Tomatoes (San Marzano)
- 1 Potatoes (1cm diced; about 150g)
- 2 Bay Leaf
- 500 millilitres Chicken Stock
- 240 grams Pinto Beans (dried (or 2x 400g tins))
Notes
Dried beans: use about 240g dried beans to make two 400g tins. Make sure you soak them overnight (about 8 hours) in cold water, then cook them until they are tender but firm. When the beans are cooked and drained, you can proceed as per recipe.
Try 1.5xing the spices next time. Or just heaping a bit.
Steps
- Heat oil in a large pot over medium/high heat. Add onion and sauté for about 4-5 minutes, stirring frequently.
- Add the carrot and cook for 3 minutes.
- Add the garlic and cook for 1 minute.
- Add the spices and toast for 1-2 minutes.
- Add the tomatoes and smoosh them up a bit. Cook for ~5 minutes.
- Add the potatoes, bay leaves, and stock. Bring the soup to a boil and let it simmer with a lid for about 10-15 minutes.
- Add in the pinto beans and cook for a further 10 minutes or until the veggies are softened, stirring from time to time. Then turn off the heat.
- Add about half of the soup into a blender and blend it to the desired consistency.
- Then pour the blended soup back into the large pot and stir to combine. Taste it and add more salt/pepper/spices if needed. You can also add a little lime juice.