Hearty and Flavorful Pinto Bean Soup Recipe

Looking for a cozy, budget-friendly, and nutritious meal? This Pinto Bean Soup is a comforting bowl of goodness packed with protein, fiber, and rich flavors. Whether you’re cooking for a weeknight dinner or meal prepping for the week, this recipe will quickly become a household favorite.

Why You’ll Love This Recipe

• Simple Ingredients: Made with pantry staples you likely already have.
• One-Pot Wonder: Minimal cleanup required.
• Customizable: Add your favorite veggies or toppings.
• Vegan-Friendly: Naturally plant-based and hearty.

Ingredients

• 4 (15 oz.) cans pinto beans, divided
• 2 Tbsp canola oil
• 1/2 tsp paprika
• 1/4 tsp cumin
• 1/4 tsp dried oregano
• 1/8 tsp cayenne pepper
• 2 cups vegetable broth
• 1 can diced green chilies
• 1 can fire roasted tomatoes

Optional Additions:

• Jalapeños (dice and sauté at the beginning)
• Corn kernels
• Sliced or diced carrots
• Tajín seasoning

Optional Toppings:

• Tortilla chips
• Sour cream
• Shredded cheese
• Fresh jalapeños
• Cotija cheese
• Cilantro
• Avocado

Kitchen Equipment Needed

• Blender or immersion blender
• Large soup pot or Dutch oven
• Wooden spoon
• Knife and cutting board
• Can opener

Instructions

1. Prepare the Beans: Pour one can of pinto beans (including the liquid) into a blender and purée until smooth. Set the puréed beans aside.
2. Sauté Aromatics: Mince the garlic and add it to a soup pot with the canola oil. Sauté over medium heat for about one minute.
3. Build Flavor: Add paprika, cumin, oregano, and cayenne pepper to the pot. Stir well and cook for another minute to bloom the spices.
4. Combine Ingredients: Drain the remaining three cans of pinto beans and add them to the pot, along with the puréed beans, vegetable broth, diced green chilies, and fire-roasted tomatoes. Stir to combine.
5. Simmer: Increase the heat to medium-high and bring the soup to a boil. Once boiling, reduce the heat slightly and let it simmer uncovered for 15 minutes, allowing the flavors to meld and the soup to thicken.
6. Thicken the Soup: After simmering, use the back of a spoon to mash some of the beans against the side of the pot. This helps create a creamier texture without needing cream.
7. Taste and Adjust: Taste the soup and adjust the salt or seasonings to your preference.
8. Serve: Ladle into bowls and top with your favorite garnishes. Serve hot with tortilla chips or crusty bread.

Storage and Reheating Tips

• Refrigeration: Store leftovers in an airtight container in the fridge for up to 5 days.
• Freezing: Freeze in individual portions for up to 3 months.
• Reheating: Reheat in a pot over medium heat, adding a splash of broth if needed to loosen the soup.

Serving Suggestions

Pair this Pinto Bean Soup with:

• A fresh green salad with lime vinaigrette.
• Warm tortillas or cornbread.
• A cold, crisp Mexican lager.

Recipe Variations

• Make It Spicier: Add diced jalapeños or hot sauce.
• Extra Veggies: Stir in corn, carrots, or bell peppers.
• Protein Boost: Add shredded chicken or chorizo.

Frequently Asked Questions

Can I use dried pinto beans? Yes! Soak 1.5 cups of dried pinto beans overnight, then cook until tender before following the recipe.

How do I make it thicker? Mash more beans or let the soup simmer longer to reduce liquid.

Can I make this in a slow cooker? Absolutely! Add all ingredients to your slow cooker and cook on low for 6-8 hours.

This Pinto Bean Soup is a satisfying, protein-packed meal that delivers comfort in every spoonful. Whether you keep it simple or load it up with toppings, it’s sure to please.