Vegetarian Tomato & Pinto Bean Soup

Vegetarian Tomato & Pinto Bean Soup

This tomato and pinto bean soup is built around our Tex-Mex Chili Meal Enhancement, bringing depth, warmth, and balance to a simple pot of pantry ingredients. Pinto beans add body, tomatoes keep it bright, and the seasoning does the heavy lifting. It’s an easy, satisfying soup that comes together quickly and welcomes all the toppings.

Serves: 6
Prep Time: 10 minutes
Cook Time: 25 minutes

Ingredients

  • 3 Tbsp avocado oil (or neutral vegetable oil)
  • ½ white or yellow onion, diced
  • 1 package New Canaan Farms Tex-Mex Chili Meal Enhancement
  • 2 (15 oz) cans pinto beans, drained and rinsed
  • 2 Roma tomatoes, diced
  • 1 can chipotle chiles in adobo, roughly chopped
  • 4 cups low-sodium vegetable broth
  • 1 ripe Hass avocado, diced
  • ½ lime

Serve With: Avocado, sour cream, and crunchy tortilla strips.

Directions

  1. Heat the oil in a medium pot over medium heat. Add the diced onion and cook for about 5 minutes, until softened and lightly golden.
  2. Stir in the Tex-Mex Chili Meal Enhancement seasoning and cook for 1–2 minutes, stirring constantly to coat the onions and bloom the spices.
  3. Add the pinto beans, diced tomatoes, and vegetable broth. Bring to a boil, then reduce to a simmer and cook for 10 minutes, until the tomatoes soften.
  4. Use a spoon or potato masher to gently crush some of the beans and tomatoes directly in the pot. Continue simmering for 5 minutes, until the soup thickens slightly.
  5. Toss the diced avocado with a squeeze of lime and a pinch of salt. Ladle the soup into bowls and top with avocado, a dollop of crema, and tortilla chips.

Tip: To add protein, stir in cooked shredded chicken, browned ground beef, or ground turkey during the final 5–10 minutes of simmering until warmed through.