Drunken Bean Soup

Six ingredients. One pot. Thirty-five minutes. That’s all it takes to put a steaming bowl of spicy, hearty bean soup on the table.

Canned pinto beans simmer with garlic, sliced onion, jalapeno, and a generous handful of fresh cilantro until everything melds into a thick, fragrant broth. No stock needed. The beans release enough starch and flavor to create their own rich, creamy base.

It’s fat-free, packed with fiber, and costs next to nothing to make. This is the kind of soup that stretches a grocery budget without anyone feeling shortchanged.

Chef Tips

• Mash about a third of the beans against the side of the pot with a wooden spoon as it simmers. This thickens the broth and gives it body without adding cream or a roux.
• Remove the jalapeno seeds for milder heat, or leave them in if you want real fire.
• Top each bowl with a squeeze of lime, a dollop of sour cream, and some crushed tortilla chips to take it from simple to something special.
• This soup thickens as it sits. Add a splash of water when reheating leftovers to bring the consistency back.