One of the my goals is this year is to reduce our meals based on meat and to incorporate more vegan or plant-based meals. I figured a soup was a good way to start testing the waters with my family. This soup was really good and full of flavor. It was fulfilling soup and even better the next day. In the future, I’ll probably make this recipe the day before I have it planned into our weekly meal plan.
The recipe offers the flexibility to top it with whatever your enjoy! If you wanted to add some shredded chicken, it would be easy to do. We enjoyed it with a squeeze of lime, cubed avocado, green onions, cilantro and tortilla chips. My kids added in some shredded cheddar and there were no complaints! If you’re running short on time, you can swap out the dried beans for three cans of pinto beans.
1 lb dried pinto beans, soaked overnight
1 large yellow onion, diced
2 Tbsp oil
2 green peppers, chopped
2 garlic cloves, minced
28 oz can fire-roasted tomatoes
2 chilies in adobo, chopped plus 1 Tbsp sauce
1 Tbsp sugar
1 tsp paprika
2 tsp chili powder
1 tsp cumin
4 cups vegetable borth
1 tsp salt or more to taste
I used my Instant Pot to cook the beans to reduce the cooking time, but they can be cooked on the stove-top as well. For the Instant Pot, place the soaked and drained beans with about 10 cups of fresh water. Close and cook on manual high pressure for 15 minutes. Allow to naturally release for 15 minutes and release any extra pressure. To cook on the stove-top, fill a large pot with 10 cups of water and the beans. Bring to a boil, reduce heat and cook for 60-90 minutes or until the beans are tender.
When the beans are done, make the rest of the soup. In a large pot, heat the oil over medium heat. Saute the onions until translucent or about 5 minutes. Add in the green peppers and garlic and cook for a additional 3 minutes.
Add in the spices, chilies in adobo, tomatoes, sugar, beans and broth. Check the level of seasoning and add salt if needed. Bring to a boil. Reduce heat and allow to simmer for 10-15 minutes on low. Serve with your preferred toppings.
Source: Wandering Chickpea
3 thoughts on “Pinto Bean Tortilla Soup”
Lovely soup, and perfect garnishes!