Pinto Bean Soup

I absolutely love making a big pot of soup when it’s cold outside and this pinto bean soup is one of my all time favorites.

This is a delicious, nutritious, filling meal for a cold winter night.  Being meatless even makes it vegetarian friendly!  It is also low fat unless you choose to garnish with cheese, which I always do!  Enjoy!


  • 1 pound dry pinto beans
  • 2 tablespoons olive oil
  • 2 medium onions, sliced
  • 2 minced garlic cloves
  • 1 small can minced green chilis
  • 1 tablespoon salt
  • 1 teaspoon sugar
  • 1 teaspoon ground cumin
  • 1 can (28 ounce) stewed tomatoes
  • 1/2 teaspoon oregano
  • shredded Monterrey Jack cheese (optional)

Cooking Instructions:

Rinse and soak the beans over night or use the quick soak method: Cover beans with 8 cups of water and bring to a boil.  Boil for 3 minutes.  Remove from heat, cover, and let stand 1 hour.  Drain, rinse, and the beans are ready to be cooked.

In a 5 quart Dutch oven, saute onions and garlic in olive oil.  When they are tender, add the beans, chilis, salt, sugar, cumin, and 3 cups of water.  Heat to boiling, reduce heat, cover and simmer 1 hour.  Stir now and then.

Add the tomatoes with their liquid and the oregano.  Mix well, breaking up larger tomato pieces.   Bring to a boil, reduce heat, cover and simmer 30 minutes or until the beans are as tender as you like them.

Sprinkle cheese on individual servings if desired.


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