Ingredients
Scale
Here’s everything you need to whip up this delightful dish. Remember, home cooking is all about making it work with what you’ve got, so don’t hesitate to tweak based on your pantry.
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/4 teaspoon cayenne pepper (optional, for a little heat)
- 2 cans (15 oz each) pinto beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes, undrained
- 4 cups vegetable broth
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 1 lime, juiced
- Fresh cilantro, for garnish
- Optional toppings: avocado slices, sour cream, tortilla chips
Instructions
Now, let’s turn this list of humble ingredients into a bowl of magic.
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until it’s soft and translucent, about 5 minutes.
- Stir in the minced garlic, ground cumin, chili powder, and cayenne pepper. Cook for another minute until the spices are fragrant. This step always brings back memories of my dad’s kitchen, with aromas wafting through the air.
- Add the pinto beans, diced tomatoes, and vegetable broth. Stir well to combine.
- Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for about 20 minutes. This is when you can sneak in a story or two with your little ones, just like my dad used to do.
- Season with salt and black pepper. Stir in the lime juice right before serving for that extra zing.
- Garnish with fresh cilantro and any optional toppings you fancy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Mexican Pinto Bean Soup, recipe, cooking, food