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Sopa de Frijoles (Pinto Bean Soup)
author
Maricruz Avalos Flores
4
servings
This creamy sopa de frijoles is a Mexican bean soup featuring pinto beans, tomatoes, spices, and chipotle peppers. It is flavorful and comforting, and perfect to serve any day of the week!
prep
5
minutes
minutes
cook
20
minutes
minutes
total
25
minutes
minutes
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Ingredients
▢
3
cups
cooked pinto beans
▢
1
medium
onion
(chopped)
▢
½
cup
diced tomatoes
▢
1-2
chipotle in adobo pepper
▢
1
garlic clove
(minced)
▢
1
teaspoon
paprika powder
(any type you prefer)
▢
½
teaspoon
cumin powder
▢
½
teaspoon
oregano
▢
3
Tablespoons
olive oil
▢
3
cups
vegetable stock
▢
salt and pepper
(to taste)
Instructions
Heat olive oil in a medium pot over medium-high heat.
Add onions and cook until translucent (about 5 minutes).
Add garlic, cumin, oregano, and paprika. Cook for half a minute.
Stir in tomatoes and chipotle peppers, cook for 1 minute to blend the flavors.
Add the beans, pour in the vegetable stock, season with salt and pepper, then bring to a boil.
Cover the pot, reduce the heat to low and simmer for 10 minutes, stirring from time to time.
Remove the pot from the stove and blend the soup to your desired consistency using an immersion blender or a regular stand blender.
Return the pot to the stove and cook over medium-high heat, stirring frequently, until the soup has thickened a bit.
Adjust seasonings to taste and serve (see notes for topping suggestions)
Notes
If using dried beans, plan to soak them over night and cook in the morning so they are soft and tender, making this soup even creamier.
We recommend serving this sopa de frijoles with
queso fresco
, fresh chilies,
tortilla chips
, crema, and some avocado to add freshness to every bite!
Nutrition Information
Serving:
1
serving
|
Calories:
232
kcal
|
Carbohydrates:
27
g
|
Protein:
7
g
|
Fat:
11
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
8
g
|
Sodium:
1487
mg
|
Potassium:
507
mg
|
Fiber:
8
g
|
Sugar:
5
g
|
Vitamin A:
763
IU
|
Vitamin C:
5
mg
|
Calcium:
80
mg
|
Iron:
3
mg
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