Preparation Steps

• Rinse and sort the pinto beans, removing any debris or damaged beans.
• In a large pot or Dutch oven, combine the pinto beans, vegetable broth, chopped onion, minced garlic, cumin, chili powder, salt, and pepper.
• Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 45 minutes to 1 hour, or until the beans are tender.
• Once the beans are cooked, use an immersion blender or transfer a portion of the soup to a regular blender to partially blend the soup, creating a creamy texture. Be careful when blending hot liquids.
• Return the blended soup to the pot and stir to combine. Taste and adjust seasoning as needed.
• Serve hot and garnish with your favorite toppings, such as chopped cilantro, sour cream, or shredded cheese.