Step by step

Method

7 steps

1. 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. 2

   Mince the garlic and add it to a soup pot with the olive oil. Sauté over medium heat for about one minute.

3. 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. 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. 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. 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. 7

   Taste the soup and adjust the salt or seasonings to your liking. Serve hot with your favorite toppings!