Soups

Pinto Bean Soup with Salsa

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Pinto beans have a creamy and nutty flavor. Harkening back to their origin in South America, this recipe pairs a piping hot bean soup with cool and rich salsa and sour cream.

Prep Time

30 minutes

Cook Time

30 minutes

Yield

6 Servings

Ingredients

2 1⁄2 cups beans, pinto
7 cups water
1⁄4 cup olive oil
2 onion, yellow
1 teaspoon salt
2 teaspoons cumin, ground
4 cloves garlic
2 cups stock

Instructions

 

If using dried beans, soak them overnight. The next day, rinse beans and bring to a boil with water, cooking until tender, about 1½ hours.

Heat oil in a medium pan. Add onions, salt, pepper, and cumin and cook, stirring often, about 10 minutes. Add the garlic and cook for 1-2 minutes more.

Spoon mixture into a pot and add the cooked or canned beans along with 2 cups broth. Bring to a boil, then reduce heat and simmer, uncovered, 20-30 minutes more. Remove from heat and allow to cool enough to blend in batches.

Serve in bowls and top with your favorite salsa and sour cream.

*To soak beans overnight, or 8-24 hours: Soak beans in 3x the amount of water, or enough to cover. Rinse before proceeding with recipe.