Heartwarming Pinto Bean Soup | Quick & EASY One-Pot Recipe

By Spain on a Fork · 35 min

Ingredients

Instructions

1. Heat the olive oil in a stock pot over medium heat.
2. Finely chop the onion and celery, roughly chop the garlic, and cut the peeled carrot into small bite-sized pieces.
3. Add the vegetables and stir. After 3-4 minutes, when lightly sautéed, add the red wine vinegar, paprika, oregano and cumin, and stir quickly.
4. Add the grated tomato, season with salt and pepper, stir and simmer.
5. Drain and rinse the pinto beans.
6. When the tomato has slightly thickened after 3-4 minutes, add the beans, vegetable broth and bay leaf. Raise the heat to high and stir gently.
7. Once boiling, cover the pot and reduce to low-medium heat.
8. Simmer for 15 minutes, then uncover and mash gently with a potato masher for a few seconds to break some beans and thicken the soup. Remove from heat.
9. Serve in shallow bowls, garnished with fresh parsley.

Summarized from Spain on a Fork's video. Watch it for the details.

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GarlicOnionTomatoCarrotCeleryPinto bean