How to Make a Mexican Pinto Bean and Jalapeño Soup
When the weather turns chilly or you're simply in the mood for a comforting yet healthy meal, a Mexican Pinto Bean and Jalapeño Soup is the perfect solution. This delicious dish is not only packed with flavor but also boasts nutritious ingredients that will warm you up from the inside out. Follow this easy recipe to create your own delightful bowl of pinto bean and jalapeño goodness!
Ingredients
To make a satisfying pot of Mexican Pinto Bean and Jalapeño Soup, gather the following ingredients:
- 1 cup dried pinto beans (or 2 cans of pinto beans, drained and rinsed)
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2-3 jalapeños, diced (adjust based on heat preference)
- 1 red bell pepper, diced
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
Instructions
Step 1: Preparing the Beans
If you are using dried pinto beans, soak them overnight in water to soften them. The next day, drain and rinse the beans. In a large pot, cover the soaked beans with fresh water and bring to a boil. Reduce the heat and let simmer until the beans are tender (about 1.5 hours). Alternatively, if using canned pinto beans, simply drain and rinse them before adding to the soup.
Step 2: Sauté the Vegetables
In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until it becomes translucent, about 5 minutes. Stir in the minced garlic, diced jalapeños, and red bell pepper. Sauté for another 3-4 minutes until the vegetables soften and the aroma fills your kitchen.
Step 3: Combine Ingredients
Once the vegetables are ready, add in the cooked pinto beans (or canned beans), vegetable broth, ground cumin, smoked paprika, salt, and pepper. Stir well to combine all ingredients.
Step 4: Simmer the Soup
Bring the soup to a boil, then lower the heat and let it simmer for about 20-30 minutes. This allows the flavors to meld together beautifully. Taste and adjust seasonings as needed, adding more salt, pepper, or lime juice to achieve your desired taste.
Step 5: Serve
Once the soup has thickened to your liking, remove it from the heat. Ladle the soup into bowls, and garnish with fresh chopped cilantro and a squeeze of lime juice for an extra zing. Serve hot with tortilla chips or warm tortillas on the side.
Storage Tips
This Mexican Pinto Bean and Jalapeño Soup can be stored in an airtight container in the refrigerator for up to 4 days. It also freezes well, making it a great option for meal prep. Simply thaw and reheat when you're ready for a warming, comforting meal.
Final Thoughts
In just a few simple steps, you can create a delicious Mexican Pinto Bean and Jalapeño Soup that's packed with flavor and nutrition. Whether you enjoy it on a chilly evening or as a hearty lunch, this soup is sure to become a staple in your recipe rotation. Enjoy the taste of Mexico right from your kitchen!