American•budget

Pinto Bean Soup

This easy Pinto Bean Soup is a simple and filling meal for when money is tight but you still want something flavorful and comforting.

Ingredients

Quantities are shown as originally provided.

3 15oz. cans pinto beans, divided ($2.37)
4 cloves garlic ($0.35)
2 Tbsp olive oil ($0.32)
1/2 tsp chili powder ($0.05)
1/4 tsp cumin ($0.02)
1/4 tsp dried oregano ($0.02)
1/8 tsp cayenne pepper ($0.01)
2 cups vegetable broth* ($0.37)

1
Pour 1 can of the pinto beans (with the liquid from the can) into a blender and purée until smooth. Set the puréed beans aside.
2
Mince the garlic and add it to a soup pot with the olive oil. Sauté over medium heat for about one minute.
3
Add the chili powder, cumin, oregano, and cayenne pepper to the pot and continue to sauté with the garlic for one minute more.
4
Drain the remaining 2 cans of pinto beans, then add them to the pot, along with the puréed beans and vegetable broth. Stir to combine.
5
Turn the heat up to medium-high and bring the soup up to a boil. Once boiling, reduce the heat slightly and let the soup simmer (without a lid) for 15 minutes. The soup will thicken slightly and the flavors will deepen as it simmers.
6
After simmering for 15 minutes, the beans should be extra soft. Use the back of a large cooking spoon to smash more of the beans and thicken the soup further.
7
Taste the soup and adjust the salt or seasonings to your liking. Serve hot with your favorite toppings!