This hearty 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!

Pinto Bean Soup
Save This Recipe Form

Want to save this recipe?

Share your email below & we'll send it to you! Plus, you'll get new recipes from us every week!

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 an easy pinto bean soup recipe for a little variation. I’m happy to report that it absolutely worked, and this blended 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!

Are Pinto Beans Healthy?

Absolutely! Pinto beans are a great source of protein and fiber. In fact, one 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! If you’re concerned about sodium, look for low-sodium beans or no-salt-added beans.

Pinto Bean Soup

Ingredients & Substitutions

  • Olive oil– A little olive oil helps soften the onion and enhance the flavors.
  • Onion– I used a yellow onion but you can use a yellow or white onion.
  • Garlic & Cumin– Fresh garlic is preferred, but you can use garlic powder if needed. Cumin adds a warm, earthy spice to the flavor.
  • Vegetable broth– I like Edward & Son’s “Not-chicken” broth. It has a great balance of flavors without being overpowering. It tastes like chicken broth but it’s vegan. I also really like the Better than Boullion vegetable base.
  • Fire Roasted Tomatoes– Diced fire-roasted tomatoes have a rich flavor, but regular canned diced tomatoes are fine too.
  • Pinto beans– Look for low-sodium or no-salt-added canned beans if you want to keep the sodium down.
  • Lime juice– A squeeze of fresh lime juice adds a bright flavor. It might sound like a garnish, but I actually think this makes a huge difference in terms of flavor!

Tips & Tricks

  • Start with quality pinto beans. Look for a can that is 100% pinto beans without added colors, preservatives or added salt. I typically buy the 365 Brand from Whole Foods.
  • For the vegetable broth, I like using Edward & Son’s “Not-chicken” broth or the Better than Bouillon vegetable base. Both of these have a great flavor for the base of this soup.
  • 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.

Frequently Asked Questions

Can I make this with dried beans? Yes! You can certainly make this recipe with dried pinto beans, but you’ll need to soak them overnight and cook them according to the package directions. This is a bit more time-consuming but it’s a great, budget-friendly way to make a lot of soup!

Can I Make This in an Instant Pot? Yes! I’ve added pressure cooker directions below. It’s just as simple and cooks slightly faster compared to the stovetop. I have a 6-quart Instant Pot, but other brands should work just fine.

soup in a pot

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 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!
  • Need a little more help? Check out this post for how to get the best results from your blender.

My Favorite 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- If you love a spicy flavor, try adding some diced jalapeños on top!
  • Cotija or feta cheese- These crumbly, salty cheeses are a delicious addition to your soup.
  • Diced tomatoes- Fresh tomatoes or pico de gallo add flavor and texture.
  • Chopped cilantro- I love adding a sprinkle of cilantro for a fresh flavor.
  • Crushed tortilla chips- Crunchy, salty chips are a favorite topping at our house!
  • Fresh lime juice- A squeeze of fresh lime juice adds a bright flavor.
  • Sour cream- Tangy sour cream can make this pinto bean soup taste super creamy!
  • Hot sauce- Add a dash of hot sauce if you like things spicy!
  • Onions- Try adding diced red onions on top for texture and a sharp bite.
  • Avocado- Sliced or diced avocado can also be a delicious soup topping!

How to Store Leftover Soup

If you have leftovers, you can store them in an airtight container in the refrigerator for up to 5 days or in the freezer for up to one month. To reheat, simply warm in the microwave, stirring frequently. If the soup has thickened too much, feel free to thin it out with a little water. You can also reheat it on the stovetop. Transfer to a small saucepan and reheat over low heat, stirring frequently.

More Soup Recipes

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Pinto Bean Soup

Pinto Bean Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 47 reviews
  • Author: Liz Thomson
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 6 cups 1x
  • Category: Dinner
  • Method: Soup
  • Cuisine: Mexican
  • Diet: Vegan
Print Recipe

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

Units Scale
  • 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
  • 2 tablespoons lime juice
  • Salt to taste
  • Toppings: diced jalapeño, diced tomatoes, chopped cilantro or crushed tortilla chips.

Instructions

Stovetop Directions

  1. In a large saucepan, heat the olive oil over medium heat for one minute.
  2. Add the onion and stir to coat. Continue to cook over medium heat for 5 minutes, stirring occasionally.
  3. Add the garlic and cumin and continue to cook for one minute.
  4. Add the vegetable broth, tomatoes, and pinto beans and bring to a boil.
  5. Reduce to a simmer and continue to cook for 15 minutes.
  6. 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.
  7. Add salt and lime juice, then divide into bowls.
  8. Top with jalapeño, tortilla chips, tomatoes, or other desired toppings.

Instant Pot Directions

  1. Add the olive oil and onion to the pot and press the “sauté” button. Sauté for 3 minutes, stirring frequently to ensure the onion doesn’t burn.
  2. Add the garlic and cumin and continue to cook for one minute.
  3. Add the vegetable broth, tomatoes, and pinto beans secure the lid. Be sure the valve is in the sealing position.
  4. Press “cancel” to end the sauté then select “pressure cook” and set the timer for 4 minutes. The pressure cooker will take about 10 minutes to come to pressure, then it will begin counting down.
  5. When the timer goes off, quick-release the pressure by turning the sealing valve to vent.
  6. 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.
  7. Add salt and lime juice, then divide into bowls.
  8. Top with jalapeño, tortilla chips, tomatoes, or other desired toppings.

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!