Creamy Mexican Pinto Bean Soup with Garlic Croutons

Soak the pinto beans overnight in plenty of cold water. The next day, drain and place them in a large pot with 1.5 liters of fresh water. Bring to a boil, then reduce to a simmer and cook until the beans begin to soften.

Add the carrots, onion, grated garlic, dried red chili, and chicken broth. Return to a gentle boil, cover, and simmer for about 30 minutes, until the beans and vegetables are tender.

Using a ladle, transfer about half of the soup (including beans, vegetables, and liquid) to a blender. Blend until smooth, then return the puree to the pot to create a creamy consistency.

Stir in the diced tomatoes and chopped celery. Simmer uncovered for 10–15 minutes, until the celery is fully cooked. Adjust thickness with a little boiling water if needed.

Meanwhile, heat a small amount of oil in a pan. Add the grated garlic and bread cubes, frying until golden and crisp. Remove and drain on paper towels.

Season the soup with salt and black pepper, stir in the chopped cilantro, and heat for a few more minutes. Serve hot, topped with garlic croutons.