Pinto Bean Soup

This comforting and flavorful Pinto Bean Soup is perfect for chilly days or when you need a hearty meal.

Packed with nutrients and bursting with delicious spices, it’s sure to become a favorite in your home.

Why Make This Recipe

Not only is this soup easy to make, but it’s also a budget-friendly dish that utilizes simple, wholesome ingredients. It’s versatile, allowing for customization based on what you have on hand, and it’s a great way to pack in protein and fiber while enjoying a delicious meal.

How To Make Pinto Bean Soup

Ingredients:

• 2 cups pinto beans (cooked or canned)
• 1 can fire-roasted tomatoes
• 1 onion (diced)
• 2 cloves garlic (minced)
• 1 bell pepper (diced)
• 1 carrot (diced)
• 4 cups vegetable broth
• 1 tablespoon olive oil
• 1 tablespoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

3-Step Directions:

1. Sauté the Vegetables: In a large pot, heat olive oil over medium heat. Add diced onion, garlic, bell pepper, and carrot, and sauté until softened.
2. Add Seasoning & Ingredients: Stir in cumin and chili powder, cooking for 1 minute to release flavor. Add pinto beans, fire-roasted tomatoes, and vegetable broth, then bring to a boil.
3. Simmer & Serve: Reduce heat and simmer for 20–30 minutes to blend flavors. Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro if desired.

Prep Time And Nutrition Facts

This recipe takes about 10 minutes to prepare and 20 minutes to cook, making a total of 30 minutes. It serves 4 people, and each serving has about 350 calories, 15g of protein, and 5g of fat.

How To Serve Pinto Bean Soup

Serve this delicious soup hot, either on its own or with a side of crusty bread or over a bed of rice. You can also add toppings like avocado slices, shredded cheese, or a dollop of sour cream for extra flavor.

How To Store Pinto Bean Soup

Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for up to 3 months. When reheating, you may need to add a splash of water or broth to loosen it up.

Tips To Make Pinto Bean Soup

• For a spicier kick, add diced jalapeños or cayenne pepper.
• Feel free to use other beans such as black beans or kidney beans if you prefer.
• For a creamier texture, you can blend a portion of the soup and then stir it back into the pot.

Health And Benefits Of This Recipe

This Pinto Bean Soup is packed with protein and fiber, making it a filling and satisfying meal. Beans are a great source of plant-based protein, while the vegetables add vitamins and minerals. The inclusion of herbs and spices not only enhances flavor but also provides additional health benefits. Overall, this soup is low in fat, nutrient-dense, and good for your heart.

Variation

Try adding greens like spinach or kale for extra nutrition and color. You can also make it a non-vegetarian dish by adding cooked chicken or sausage for a heartier version.

FAQs

1. Can I use dried pinto beans instead of canned?
   Yes, just be sure to soak them overnight and cook them before adding them to the soup.

   
   

2. Can I add other vegetables?
   Absolutely! Corn, zucchini, or celery can be great additions.

   
   

3. Is this soup vegan?
   Yes, as long as you use vegetable broth, this soup is vegan.

   
   

4. How can I make this soup spicier?
   You can add more chili powder, diced jalapeños, or hot sauce.

   
   

5. Can I make this soup in a slow cooker?
   Yes, just sauté the vegetables first, then transfer everything to the slow cooker for 6-8 hours on low.

   
   

6. What can I serve with the soup?
   It pairs well with crusty bread, a simple salad, or over rice.

   
   

7. How long does the soup last in the fridge?
   The soup can last for 3-4 days in the fridge when stored in an airtight container.

   
   

Pinto Bean Soup

This comforting and flavorful Pinto Bean Soup is packed with nutrients and bursting with spices, perfect for chilly days.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Main Course, Soup

Cuisine: American, Comfort Food

Calories: 350

Ingredients Method Notes

Ingredients

  

For the soup

• 2 cups pinto beans (cooked or canned)
• 1 can fire-roasted tomatoes
• 1 onion (diced)
• 2 cloves garlic (minced)
• 1 bell pepper (diced)
• 1 carrot (diced)
• 4 cups vegetable broth
• 1 tablespoon olive oil
• 1 tablespoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Method

 

Sauté the Vegetables

1. In a large pot, heat olive oil over medium heat.
2. Add diced onion, garlic, bell pepper, and carrot, and sauté until softened.

Add Seasoning & Ingredients

1. Stir in cumin and chili powder, cooking for 1 minute to release flavor.
2. Add pinto beans, fire-roasted tomatoes, and vegetable broth, then bring to a boil.

Simmer & Serve

1. Reduce heat and simmer for 20–30 minutes to blend flavors.
2. Season with salt and pepper to taste.
3. Serve hot, garnished with fresh cilantro if desired.

Notes

For a spicier kick, add diced jalapeños or cayenne pepper. Feel free to use other beans such as black beans or kidney beans. For a creamier texture, blend a portion of the soup and stir it back into the pot.