My Mexican grandmother always had a pot of pinto beans simmering on her stove. She would use the beans to make refried beans or pinto bean soup. I have carried on the tradition with my Picante Pinto Bean Soup recipe. It’s a vegetarian version loaded with healthy goodness.
There is much room to improvise this recipe by adding additional vegetables you may have on hand. I occasionally add some corn, diced carrot, or sliced zucchini. I like to eat the soup as is, over rice or with a handful of crushed tortilla chips. My husband prefers his fully loaded with grated cheese sprinkled on top, crushed tortilla chips, and a dollop of sour cream.
Health Benefits of Picante Pinto Bean Soup Ingredients
- Olive Oil: Rich in healthy monounsaturated fats and antioxidants, olive oil supports heart health and reduces inflammation.
- Red Pepper: High in vitamin C and antioxidants, red peppers boost immune health and help prevent cell damage.
- Onion: Packed with antioxidants and compounds with anti-inflammatory properties, onions support immune health and digestion.
- Celery: Low in calories and high in fiber, celery aids in digestion and contains vitamins A, K, and C.
- Garlic: Known for its immune-boosting properties, it has anti-inflammatory and antioxidant benefits.
- Pinto Beans: An excellent source of plant-based protein and fiber, pinto beans support muscle health and digestion.
- Mushrooms: Rich in antioxidants and vitamins, mushrooms support immune health and may help lower cholesterol.
- Tomato: High in vitamins C and K, tomatoes provide antioxidants that support heart health and protect against cancer.
- Chili Powder: Contains capsaicin, which has anti-inflammatory properties and can boost metabolism.
- Cumin: Aids in digestion and has anti-inflammatory properties while also adding a warm, earthy flavor.
- Smoked Paprika: Contains antioxidants and has anti-inflammatory properties, adding flavor without extra calories.
- Oregano: Rich in antioxidants and has antimicrobial properties, supporting overall health.
- Cilantro: Rich in antioxidants and has natural compounds that aid digestion and reduce inflammation.
- Bay Leaf: Contains compounds that may aid in digestion and reduce inflammation.
Enjoy this nutritious and flavorful Picante Pinto Bean Soup, perfect for a healthy meal any day of the week!
Picante Bean Soup
Ingredients
- 2 tablespoons olive oil
- 1 cup diced red pepper
- 1 cup diced onion
- 1/2 cup diced celery
- 3-4 cloves garlic sliced
- 2 15.5-ounce cans of pinto beans
- 3 cups water
- 1 vegetable bouillon cube
- 4 mushrooms sliced
- 1 plum tomato chopped
- 1/2 cup cilantro, washed and chopped
- ½ teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon oregano
- 1 bay leaf
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
- Warm the olive oil in a large pot over medium heat.
- Add the red pepper, onion, celery, and sauté for 10 minutes until tender.
- Stir in the garlic and warm through.
- Pour the beans and water in.
- Add the tomato, mushrooms, cilantro, dry spices and herbs, and salt and pepper.
- Bring to a boil, then lower heat and simmer for 30 minutes.
- Remove 1 cup of soup and puree it with an immersion blender. Then, return the soup to the pot and mix it in thoroughly.
- Serve as a soup or with rice.
- Garnish with sliced green onion, fresh cilantro, sour cream, and cheese.
Nutrition
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What a perfect soup! Beans of all shapes and sizes are a staple in my diet, but I can’t recall the last time I went for a bean soup. Your photos alone made me very hungry! I hope the storm clears without too much inconvenience, but you’re definitely eating well! 🙂
Thank you Debra! We survived the storm and ate well while waiting for it to pass. Spring is just around the corner. Can’t wait!