Photo of Fiery pinto bean soup by Palak Patel by WW

Fiery pinto bean soup by Palak Patel

4
3
3
SmartPoints® value per serving
Total Time
1 hr 5 min
Prep
20 min
Cook
45 min
Serves
6
Difficulty
Easy
Here’s a convenience food-friendly soup that relies heavily upon pantry staples like canned broth, tomatoes, beans, and chiles. It’s a great recipe to batch cook on the weekend, and reheat for lunch all week long. Double the recipe and freeze some in pint-size containers for easy meals another time.

Ingredients

Vegetable oil

2 Tbsp

Serrano chile(s)

2 item(s), finely chopped

Uncooked scallion(s)

2 medium, finely sliced (white and green parts separated)

Cumin seeds

1 tsp

Uncooked onion(s)

2½ cup(s), finely chopped

Canned tomato paste

1 Tbsp

Minced garlic

1 Tbsp

Taco seasoning mix

2 tsp

Ground coriander

1 tsp

Dried oregano

½ tsp, Mexican-variety suggested

Vegetable broth

4 cup(s), or chicken broth, divided

Canned diced tomatoes with green chilies

14½ oz

Canned pinto beans

14½ oz, rinsed and drained

Canned diced green chiles

4 oz

Cilantro

½ cup(s), finely chopped

Canned adobo sauce

1 Tbsp, from a can of chipotle chiles

Instructions

  1. In a large Dutch oven or heavy pan, heat oil over medium-high heat. Once oil is hot, add serrano peppers, white parts of scallions, and cumin seeds. Let cook for about 30 seconds until they start to sputter.
  2. Add onions, reduce heat to medium, and cook, stirring occasionally, until onions are golden brown, scraping up any browned bits on bottom of pan as you stir, about 15 minutes.
  3. Reduce heat to low and add tomato paste, garlic, taco seasoning, coriander, and oregano. Cook, stirring, until garlic is fragrant but not browned, 1 to 2 minutes.
  4. Add 3 cups broth, diced tomatoes, beans, green chiles, cilantro, and adobo sauce. Stir well, cover, and cook for 20 minutes.
  5. After 20 minutes, remove 1 ½ cups soup and place it in a blender. Carefully, blend soup until smooth and add back to pot (this will help thicken the soup and give it a creamier consistency).
  6. Stir remaining 1 cup broth and green parts of scallions into pot and bring to a simmer over medium-low heat. Taste and add salt if needed.
  7. Serving size: about 1 cup

Notes

Palak Patel is the creator and founder of The Chutney Life, a community where people feel inspired, understood, and empowered. Palak is a mother and chef who specializes in traditional and fusion Indian cuisine.