Frijol Sopa Mexican Bean Soup

Warm, hearty, and brimming with authentic Mexican flavor, Frijol Sopa Mexican Bean Soup is a soul-soothing dish that showcases the humble pinto bean in all its glory. Made with a medley of vibrant ingredients like tomatoes, carrots, and celery, this comforting soup is infused with aromatic spices like cumin, oregano, and a hint of smoky chipotle for a touch of heat. Slow-simmered to perfection, the tender pinto beans soak up the rich broth, while a finishing sprinkle of fresh cilantro and a squeeze of tangy lime elevate every spoonful. Perfect as a nourishing main course or a flavorful starter, this traditional Mexican bean soup is easy to customize and ideal for meal prepping. With simple ingredients and a straightforward cooking process, Frijol Sopa is a wholesome recipe the whole family will love.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:120 mins

Total Time:135 mins

Servings: 6

Ingredients

• 2 cups dried pinto beans
• 8 cups water
• 1 medium (chopped) onion
• 4 minced garlic cloves
• 2 medium (diced) tomatoes
• 1 large (peeled and sliced) carrot
• 2 sliced celery stalks
• 2 tablespoons olive oil
• 4 cups chicken or vegetable broth
• 1 pepper (chopped, optional for heat) chipotle in adobo sauce
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 leaf bay leaf
• 0.25 cup (chopped) fresh cilantro
• 1 sliced into wedges lime
• 1 teaspoon (to taste) salt
• 0.5 teaspoon (to taste) black pepper

Directions

Step 1

Rinse the pinto beans thoroughly and place them in a large bowl. Cover with water and let them soak overnight or for at least 8 hours. Drain before cooking.

Step 2

In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes, until translucent.

Step 3

Add the minced garlic, diced tomatoes, sliced carrot, and celery to the pot. Cook for another 5 minutes, stirring occasionally.

Step 4

Stir in the cumin, oregano, chipotle pepper (if using), and bay leaf. Cook for 1 minute to toast the spices.

Step 5

Add the drained pinto beans, water, and chicken or vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for about 1.5 to 2 hours, or until the beans are tender.

Step 6

During the last 10 minutes of cooking, remove the bay leaf and season the soup with salt and black pepper to taste.

Step 7

Once the beans are tender and the flavors are well combined, remove the pot from heat. Stir in the chopped cilantro.

Step 8

Serve the soup hot with lime wedges on the side for squeezing. Optionally, garnish with additional cilantro or a dollop of sour cream if desired.

Nutrition Facts

Serving size	4168.1 grams (4168.1g)

Amount per serving	% Daily Value*
Calories	1045

Total Fat 35.50g	46%
Saturated Fat 5.90g	30%
Polyunsaturated Fat 3.70g
Cholesterol 0mg	0%
Sodium 7254mg	315%
Total Carbohydrate 145.30g	53%
Dietary Fiber 48.80g	174%
Total Sugars 23.20g
Protein 46.50g	93%

Vitamin D 0IU	0%
Calcium 647mg	50%
Iron 13mg	72%
Potassium 3927mg	84%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.4%

Protein: 17.1%

Carbs: 53.5%