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)
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.