Pinto Bean Soup with Salsa Fresca Recipe

Name: Pinto Bean Soup with Salsa Fresca
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 plum tomatoes, cored, seeded and diced; 1/2 small red onion, finely diced; 1 bunch cilantro, leaves only, chopped; Juice of 1 lime (about 1 tablespoon); Salt and freshly ground black pepper; 1 1/2 cups dried pinto beans; 7 cups water; 1/4 cup vegetable oil; 2 medium onions, diced; 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 4 cloves garlic, minced; 6 cups chicken stock, vegetable stock or water; 1/3 cup sour cream or creme fraiche, for garnish

Servings: persons

3 plum tomatoes, cored, seeded and diced
1/2 small red onion, finely diced
1 bunch cilantro, leaves only, chopped
Juice of 1 lime (about 1 tablespoon)
Salt and freshly ground black pepper
1 1/2 cups dried pinto beans
7 cups water
1/4 cup vegetable oil
2 medium onions, diced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 cloves garlic, minced
6 cups chicken stock, vegetable stock or water
1/3 cup sour cream or creme fraiche, for garnish

1
To make the salsa, mix all the ingredients together in a glass bowl.
2
Add salt and freshly ground black pepper to taste and reserve, covered, in the refrigerator.
3
Place the beans and water in a soup pot over high heat and bring to a boil.
4
Reduce to a simmer and cook, covered, until the beans are soft, about 1 1/2 hours.
5
Remove from the heat.
6
In a large, heavy saucepan, heat the oil over medium heat.
7
Cook the onions, salt and pepper together, stirring occasionally for about 10 minutes, until lightly browned.
8
Add garlic and cook for a few minutes longer.
9
Add the beans and their liquid, and the chicken stock.
10
Bring to a boil, then reduce to a simmer and cook uncovered, stirring occasionally, for an additional 20 to 30 minutes.
11
Transfer the mixture to a blender and puree in batches until smooth.
12
Keep warm in a pot over low heat, stirring frequently, until ready to serve.
13
Serve in warm soup bowls with a spoonful of the salsa fresca and a dollop of sour cream.

922

kcal

Calories

Fat

Carbs

122

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 plum tomatoes, cored, seeded and diced, 1/2 small red onion, finely diced, 1 bunch cilantro, leaves only, chopped, Juice of 1 lime (about 1 tablespoon), and more.

Yes, Pinto Bean Soup with Salsa Fresca falls under the Soups & Stews category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Pinto Bean Soup with Salsa Fresca

How did you like this recipe?

Frequently Asked Questions