Pinto Bean Soup Recipe

Introduction

Pinto Bean Soup is a hearty and flavorful dish perfect for cozy meals. Packed with vegetables and warm spices, this recipe is easy to make and satisfying any time of year.

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 1 (14 oz) can fire-roasted tomatoes
• 3 garlic cloves, minced
• 2 small carrots, peeled and diced
• 1 medium potato, peeled and diced
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1 tsp smoked paprika
• Red pepper flakes, to taste
• 2 bay leaves (optional)
• 2 cups vegetable broth
• 2 (14 oz) cans pinto beans, drained and rinsed
• Salt and pepper, to taste

Instructions

1. Step 1: Heat the olive oil in a large pot over medium-high heat. Add the diced onion and sauté for 4-5 minutes, stirring frequently until softened.
2. Step 2: Stir in the fire-roasted tomatoes, minced garlic, diced carrots, diced potato, oregano, cumin, smoked paprika, and red pepper flakes. Cook for 1-2 minutes until the spices are fragrant.
3. Step 3: Pour in the vegetable broth and add bay leaves if using. Bring the soup to a boil, then reduce heat to a simmer. Cover and cook for 10-15 minutes.
4. Step 4: Add the drained pinto beans to the pot. Continue simmering uncovered for another 10 minutes or until the vegetables are tender, stirring occasionally.
5. Step 5: If the soup has reduced too much, add more vegetable broth or water to reach your desired consistency.
6. Step 6: Pour about half of the soup into a blender or use an immersion blender to puree it until smooth. Return the blended soup to the pot and stir to combine.
7. Step 7: Taste and adjust seasoning with salt, pepper, or additional spices as desired. A splash of lime juice can also brighten the flavor.
8. Step 8: Serve the soup hot in bowls and garnish with fresh herbs if you like. Enjoy your comforting pinto bean soup!

Tips & Variations

• For a smoky twist, use chipotle peppers in adobo sauce instead of smoked paprika.
• Add a squeeze of fresh lime juice just before serving to enhance the flavors.
• You can substitute pinto beans with black beans or kidney beans if preferred.
• If you want a chunkier soup, blend only a third of the soup instead of half.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave until warmed through. This soup also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried pinto beans instead of canned?

Yes, but be sure to soak and cook the dried beans fully before adding them to the soup. This will take additional time compared to using canned beans.

Can I make this soup vegan?

Absolutely! This recipe is naturally vegan when using vegetable broth. Just ensure your broth is vegan-friendly if using store-bought.

Pinto Bean Soup Recipe

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★★★★★

4.9 from 65 reviews

This hearty Pinto Bean Soup combines tender pinto beans, diced vegetables, and a blend of warm spices in a flavorful broth. Slow-simmered and partially blended for a creamy texture, this comforting vegetarian soup is perfect for a nutritious, warming meal any day.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables and Aromatics

• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 small carrots, peeled and diced
• 1 medium potato, peeled and diced

Spices & Seasonings

• 1 tsp dried oregano
• 1 tsp ground cumin
• 1 tsp smoked paprika
• Red pepper flakes, to taste
• 2 bay leaves (optional)
• Salt and pepper, to taste

Liquids & Canned Goods

• 1 tbsp olive oil
• 1 (14 oz) can fire-roasted tomatoes
• 2 cups vegetable broth
• 2 (14 oz) cans pinto beans, drained and rinsed

Instructions

1. Sauté Aromatics: Heat olive oil in a large pot over medium-high heat. Add the diced onion and sauté for 4-5 minutes, stirring frequently until softened and translucent.
2. Add Vegetables and Spices: Stir in the fire-roasted tomatoes, minced garlic, diced carrots, diced potato, oregano, cumin, smoked paprika, red pepper flakes, and bay leaves. Cook for 1-2 minutes until fragrant.
3. Add Broth and Simmer: Pour in the vegetable broth and bring the soup to a boil. Reduce heat to a simmer, cover with a lid, and cook for 10-15 minutes.
4. Add Pinto Beans: Stir in the rinsed pinto beans and continue cooking for an additional 10 minutes or until the vegetables are tender, stirring occasionally.
5. Adjust Liquids: If the soup has thickened too much or too much liquid has evaporated, add additional vegetable broth or water to your desired consistency.
6. Blend Soup: Remove about half of the soup into a separate container and use an immersion blender to blend until smooth. Alternatively, transfer half of the soup to a blender and puree to your preferred consistency.
7. Combine and Season: Pour the blended soup back into the large pot and stir well to combine. Taste and adjust salt, pepper, and spices as needed. Optionally, add a squeeze of lime juice for brightness.
8. Serve: Ladle the soup into bowls, garnish with fresh herbs if desired, and enjoy warm.

Notes

• Fire-roasted tomatoes add a smoky depth, but plain diced tomatoes can be used as a substitute.
• Draining and rinsing canned beans reduces sodium content and improves flavor.
• If you prefer a thicker soup, blend more of it, or less for chunkier texture.
• Fresh herbs like cilantro or parsley make a great garnish.
• This soup is easily customizable with other vegetables or spices according to preference.

Keywords: Pinto Bean Soup, Vegetarian Soup, Easy Bean Soup, Comfort Food, Healthy Soup, Stovetop Soup