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Pinto Bean Soup

A hearty, nutritious soup made with pinto beans and vibrant vegetables, perfect for a cozy meal or family dinner.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Main Course, Soup
Cuisine: American, Vegetarian
Calories: 150
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 tbsp olive oil
  • 1 medium onion, diced (about 150 g)
  • 1 can fire-roasted tomatoes (14 oz; 397 g, see notes)
  • 3 cloves garlic, minced (approximately 9 g)
  • 2 small carrots, peeled and diced (about 150 g)
  • 1 medium potato, peeled and diced (about 200 g)
  • 2 cups vegetable broth (480 ml)
  • 4 cans pinto beans, drained and rinsed (2 cans; 14 oz; 397 g each or 800 g total, see notes)
Spices
  • 1 tsp oregano, dried
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • to taste red pepper flakes
  • 2 bay leaves (optional)
  • to taste salt and pepper

Method
 

Cooking
  1. Heat olive oil in a large pot over medium/high heat.
  2. Add the diced onion and sauté for about 4-5 minutes until the onion is translucent.
  3. Stir in the fire-roasted tomatoes, minced garlic, diced carrots, diced potato, and all the spices. Cook for 1-2 minutes, until fragrant.
  4. Pour in the vegetable broth and add the bay leaves for flavor.
  5. Bring the soup to a boil, then cover and let it simmer for about 10-15 minutes.
  6. Add the drained and rinsed pinto beans and continue cooking for another 10 minutes, or until the vegetables are softened, stirring occasionally.
  7. Turn off the heat. If you notice too much liquid has evaporated, add more vegetable broth or water to achieve your preferred consistency.
  8. Pour about 50% of the soup into a different pot and use an immersion blender to blend until smooth. Alternatively, transfer half of the soup into a blender and blend to your desired consistency.
  9. Return the blended soup back into the large pot and stir to combine. Taste and adjust seasoning with more salt, pepper, or spices as needed. You may also add a little lime juice for extra brightness.
  10. Serve in bowls, garnished with fresh herbs.

Notes

Pinto Bean Soup is best served hot, paired with crusty bread or a side salad. Garnish with fresh herbs like cilantro or parsley, and consider adding sour cream, Greek yogurt, or cheese for added flavor. The soup can be stored in the refrigerator and tastes better the next day.