Pinto Bean Soup
This pinto bean soup is deliciously thick and creamy! With just a few simple pantry staples, you can enjoy a bowl of this homemade soup in no time!
I was brainstorming new recipes when I spotted a can of pinto beans in my pantry. I don’t use pinto beans very often and it occurred to me that I probably haven’t been using them to their full potential! I love black bean soup, so I decided to try a pinto bean soup recipe for a little variation. I’m happy to report that it absolutely worked and this soup is delicious!
Plus, just like my black bean soup recipe, it’s SO easy to make. There’s no need to soak dried beans for this soup. Canned beans work perfectly!
If that’s not enough to convince you, how about the fact that 1 cup of this vegan pinto bean soup provides nearly 10g of protein! It also has 10g of fiber which means you’ll feel full and satisfied!
Tips for Making Pinto Bean Soup
- Start with quality pinto beans. Look for a can that is 100% pinto beans without added colors, preservatives or added salt.
- For the vegetable broth, I like using Edward & Son’s “Not-chicken” broth. I find that it has a great balance of flavors without being overpowering.
- If you don’t have fire-roasted tomatoes, you can substitute with regular diced tomatoes but it won’t have quite as much flavor. Pick up fire-roasted tomatoes if you can!
How to Safely Blend Hot Soup
- I like to use an immersion blender because it’s a little less messy and I think it’s easier to achieve the perfect consistency. I like my soup a little chunky, so an immersion blender lets me combine all the ingredients without making it perfectly smooth.
- If you don’t have an immersion blender, you can still blend this soup in a blender. I recommend working in two batches and letting the soup cool slightly before transferring—just so you don’t burn yourself! Remember to allow steam to escape from the blender so the soup doesn’t explode!
- Do NOT try to blend the hot soup in a bullet style blender like a Nutribullet or Magic Bullet. The steam must escape or you risk an explosion!
Pinto Bean Soup Toppings
This soup is a great base and I recommend loading it up with toppings! Here are a few of my favorites:
- Diced jalapeño
- Cotija or feta cheese
- Diced tomatoes
- Chopped cilantro
- Crushed tortilla chips
You can also add a dash of hot sauce if you like things spicy!!
Print
Pinto Bean Soup
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 cups 1x
- Category: Dinner
- Method: Soup
- Cuisine: Mexican
Description
This pinto bean soup is deliciously thick and creamy! With just a few simple pantry staples, you can enjoy a bowl of this homemade soup in no time!
Ingredients
- 2 teaspoons olive oil
- 1 large yellow onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 2 cups vegetable broth
- 1 15oz can fire roasted tomatoes
- 2 15oz cans pinto beans, rinsed and drained
- 1 teaspoon salt (or to taste)
- 2 tablespoons lime juice
- Toppings: diced jalapeño, diced tomatoes, chopped cilantro or crushed tortilla chips.
Instructions
- In a large saucepan, heat the olive oil over medium heat for 1 minute.
- Add the onion and stir to coat. Continue to cook over medium heat for 5 minutes, stirring occasionally.
- Add the garlic and cumin and continue to cook for 1 minute.
- Add the vegetable broth, tomatoes, and pinto beans and bring to a boil.
- Reduce to a simmer and continue to cook for 15 minutes.
- Using an immersion blender, blend the soup until you’ve reached your desired consistency. I like to leave it a little bit chunky. Alternatively, if you don’t have an immersion blender you can transfer 3 cups of soup to a blender and blend until smooth. Be careful when transferring hot liquid and be sure to allow steam to escape from the blender.
- Add salt and lime juice, then divide into bowls.
- Top with jalapeño, tortilla chips, tomatoes, or other desired toppings.
Keywords: pinto bean soup
If you have leftovers, you can store them in the refrigerator or freezer. To reheat, simply warm in the microwave, stirring frequently.
Serving Suggestions
Try this pinto bean soup as a side dish with these easy oven-baked tacos!
Or try pairing this soup with this black bean and corn salad!
Looking for more soup recipes? Here are a few of my favorites:
What’s your favorite way to use pinto beans?
I totally got into pantry cooking at the start of the pandemic! And LOVE LOVE LOVE all the new recipes I’ve found. This one is delicious and can’t wait to have it again. Thanks for such an easy and nourishing recipe.
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This was delicious and SO EASY!
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This was so easy and tastes really good!! I didn’t have the immersion blender or a regular blender, but I used a potato masher and it still tastes great and I like the consistency. Also doubled the cumin and garlic! Amazing soup thank you for this recipe!
★★★★★
I love how simple this soup was to make! It tasted great, too….my kids even went back for seconds!
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This is a great recipe! I love making/eating soups. Can’t wait to add this one to my collection!
★★★★★
What a simple and flavorful soup. I love pinto beans and am going to give this a try soon.
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This is our family’s favorite! We love this recipe! Can’t wait to make this recipe again!
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Creamy soups are the best and I just love how this one has onion and cumin for extra flavour! It’s perfect with corn chips. Yum!
★★★★★
Such a great recipe for a quick yet delicious meal for any day of the week! Looking forward to trying this!
★★★★★
We like to throw in the optional jalapeños when we make this soup. Love the flavour with the added kick.
★★★★★