Description
This comforting Pinto Bean Soup is a hearty and flavorful dish made with roasted plum tomatoes, pinto beans, chipotles in adobo, and aromatic Mexican spices. Blending the soup creates a creamy texture without cream, making it both satisfying and wholesome. Perfectly garnished with crema, cilantro, lime, and hot sauce, this soup offers a delicious balance of smoky, tangy, and spicy flavors that capture the essence of Mexican-inspired cuisine.
Ingredients
Scale
Main Ingredients
- 2 cans pinto beans (15 oz. each, drained and rinsed)
- 4 cups stock (vegetable or chicken)
- 1 small onion, roughly chopped
- 4 garlic cloves, peeled
- 5-6 plum tomatoes, rinsed and de-stemmed
- 1-2 chipotles in adobo (or adobo sauce to taste)
- 2 teaspoons Mexican oregano
- 1/2 teaspoon cumin (optional)
- 1 teaspoon salt (plus more to taste)
- Freshly cracked black pepper, to taste
- Olive oil, for cooking
Optional Garnishes
- Crema
- Freshly chopped cilantro
- Squeeze of lime
- A few drops of hot sauce
Instructions
- Roast the Tomatoes: Preheat the oven to 400°F (200°C). Rinse and de-stem the plum tomatoes, then spread them on a roasting pan. Roast for 20-25 minutes until the tomatoes are soft and slightly caramelized. The juices left in the pan will add flavor to the soup.
- Sauté Onion and Garlic: In a medium soup pot, heat a glug of olive oil over medium heat. Add the roughly chopped onion and whole peeled garlic cloves and cook until the onion begins to brown, about 5-7 minutes, stirring occasionally to ensure even cooking.
- Add Spices: Stir in 2 teaspoons of Mexican oregano, 1/2 teaspoon of cumin (optional), 1 teaspoon of salt, and freshly cracked black pepper. Allow the spices to toast slightly in the oil for a minute to release their aromas, stirring continuously.
- Add Remaining Ingredients: Add the drained pinto beans, roasted tomatoes, 1-2 chipotles in adobo (or some adobo sauce), and 4 cups of stock to the pot. Stir to combine and bring the mixture to a simmer.
- Blend the Soup: Carefully transfer the hot soup mixture to a blender and blend until smooth. Blend in batches if necessary to avoid overfilling the blender. Use caution when blending warm liquids to prevent splattering.
- Simmer and Adjust Seasoning: Return the blended soup to the pot and simmer over medium-low heat. Taste and adjust seasoning by adding more salt, Mexican oregano, or adobo sauce to your liking. If the soup seems separated with broth on top and beans sinking, blend the soup again for a smoother consistency.
- Final Simmer and Serve: If you prefer a thicker soup, simmer uncovered longer to reduce the liquid. Once satisfied with the taste and consistency, serve hot garnished with crema, freshly chopped cilantro, a squeeze of lime, and a few drops of hot sauce for extra brightness and heat.
Notes
- Roasting the tomatoes enhances their natural sweetness and adds depth to the soup flavor.
- Whole garlic cloves are sautéed and then blended, imparting a mellow garlic flavor without overpowering the soup.
- Adjust chipotles in adobo carefully depending on desired heat level; start with one and add more if preferred.
- Use caution when blending hot soups by venting the blender lid slightly and blending in small batches to avoid pressure buildup.
- To make this vegan, use vegetable stock and omit crema or substitute with a plant-based alternative.
- Leftover soup thickens when refrigerated; add a splash of stock or water when reheating to thin as needed.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 4 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 10 g
- Cholesterol: 0 mg
