Pinto Bean Soup

Name: Pinto Bean Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 servings
Ingredients: 1 tablespoon olive oil; 1/2 medium onion, chopped; 3 garlic cloves, minced; 2 teaspoons chili powder; 1 teaspoon ground cumin; 1/2 teaspoon salt; 1/2 teaspoon dried oregano; 1/2 teaspoon pepper; 1/8 teaspoon cayenne pepper; 3 cans (15 ounces each) pinto beans, rinsed and drained; 1 can (14-1/2 ounces) diced tomatoes; 2 cups reduced-sodium vegetable broth; Optional toppings: Diced avocado, sour cream, shredded cheese, crushed tortilla chips and cilantro

Total Time Prep: 10 min. Cook: 25 min.

Yield 6 servings

Test Kitchen Approved

Pinto bean soup, packed with savory spices and nutritious ingredients and topped with your favorite fixings, makes for a warm and satisfying meal-in-a-bowl.

Ingredients

1 tablespoon olive oil
1/2 medium onion, chopped
3 garlic cloves, minced
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon pepper
1/8 teaspoon cayenne pepper
3 cans (15 ounces each) pinto beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes
2 cups reduced-sodium vegetable broth
Optional toppings: Diced avocado, sour cream, shredded cheese, crushed tortilla chips and cilantro

Directions

In a Dutch oven or large sauce pot, heat oil over medium heat. Add onion; cook until tender, 4-5 minutes. Stir in garlic, chili powder, cumin, salt, oregano, pepper and cayenne; cook one minute longer. Add pinto beans, diced tomatoes and broth; bring to a simmer. Cook until beans are softened and flavors have melded, 15-20 minutes. If desired, top of avocado, sour cream, cheddar, crushed tortilla chips and cilantro.

Nutrition Facts

1 serving: 236 calories, 3g fat (0 saturated fat), 0 cholesterol, 663mg sodium, 40g carbohydrate (7g sugars, 11g fiber), 11g protein.