Southwestern Pinto Bean Soup Recipe

Name: Southwestern Pinto Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound dried pinto beans, picked over; 3 medium onions, chopped fine; 5 garlic cloves, minced; 1/4 cup vegetable oil; 2 red bell peppers, chopped; 1 tablespoon chili powder; 2 teaspoons ground cumin; 6 cups water; 1/2 pound cured chorizo (Spanish sausage)*, sliced 1/4 inch thick, if desired; a 28- to 32-ounce can whole tomatoes, drained and pureed coarse; 2 cups chicken broth; 1/2 cup canned mild enchilada sauce (not salsa), or to taste; 3 tablespoons fresh lime juice, or to taste; 1/3 to 1/2 cup chopped fresh coriander; *available at Hispanic markets and some specialty foods shops and supermarkets

Servings: persons

1 pound dried pinto beans, picked over
3 medium onions, chopped fine
5 garlic cloves, minced
1/4 cup vegetable oil
2 red bell peppers, chopped
1 tablespoon chili powder
2 teaspoons ground cumin
6 cups water
1/2 pound cured chorizo (Spanish sausage)*, sliced 1/4 inch thick, if desired
a 28- to 32-ounce can whole tomatoes, drained and pureed coarse
2 cups chicken broth
1/2 cup canned mild enchilada sauce (not salsa), or to taste
3 tablespoons fresh lime juice, or to taste
1/3 to 1/2 cup chopped fresh coriander
*available at Hispanic markets and some specialty foods shops and supermarkets

1
In a bowl soak beans in water to cover by 2 inches overnight or quick-soak (procedure follows) and drain.
2
In a heavy kettle saute onions and garlic in oil over moderately high heat, stirring, until pale golden.
3
Add bell peppers and cook over moderate heat, stirring, until softened.
4
Add chili powder and cumin and cook, stirring, 30 seconds.
5
Add drained beans and the 6 cups water and simmer, covered partially, until tender, about 1 to 1 1/4 hours.
6
While soup is simmering, in a skillet brown chorizo, in batches if necessary, over moderately high heat and transfer to paper towels to drain.
7
Add chorizo to soup with tomatoes, broth, enchilada sauce, and salt to taste and simmer, covered partially and stirring occasionally, 30 minutes.
8
Soup may be made 4 days ahead (cool uncovered before chilling covered).
9
Just before serving, stir in lime juice and coriander.
10
In a large saucepan combine dried beans, picked over and rinsed, with triple their volume of cold water.
11
Bring the water to a boil and cook beans, uncovered, over moderate heat 2 minutes.
12
Remove pan from heat and let beans soak 1 hour.

713

kcal

Calories

Fat

Carbs

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.

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

You need 15 ingredients. The key ingredients include: 1 pound dried pinto beans, picked over, 3 medium onions, chopped fine, 5 garlic cloves, minced, 1/4 cup vegetable oil, and more.

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

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Southwestern Pinto Bean Soup

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