Spicy Pinto Bean Soup Recipe

Spicy Pinto Bean Soup Recipe

Ingredients

Makes 4 servings

• 41/2 cups cooked or 3 (15.5-ounce) cans pinto beans, drained and rinsed
• 1 (14.5-ounce) can crushed tomatoes
• 1 teaspoon chipotle chile in adobo
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 1/4 cup chopped celery
• 2 garlic cloves, minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 4 cups vegetable broth or water
• salt and freshly ground black pepper
• 2 tablespoons chopped fresh cilantro, for garnish

Method

1. In a food processor, puree 1 1/2 cups of the pinto beans with the tomatoes and chipotle
2. Set aside
3. In a large soup pot, heat the oil over medium heat
4. Add the onion, celery and garlic
5. Cover and cook until soft, stirring occasionally, about 10 minutes
6. Stir in the cumin, oregano, broth, pureed bean mixture and the remaining 3 cups beans
7. Season with salt and pepper to taste
8. Bring to a boil and reduce heat to low and simmer, uncovered, stirring occasionally, until the flavors are incorporated and the soup is hot, about 15 minutes
9. Ladle into bowls, garnish with cilantro and serve

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