Mexican Pinto Bean Soup Recipe

Introduction

This hearty Mexican Pinto Bean Soup is a comforting and flavorful dish perfect for any day of the year. Packed with smoky spices, tender vegetables, and creamy pinto beans, it’s both nutritious and satisfying. Whether served as a main or a starter, this soup brings warmth and bold flavors to your table.

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 1 (14 oz) can fire-roasted tomatoes
• 3 garlic cloves, minced
• 2 small carrots, peeled and diced
• 1 medium potato, peeled and diced
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1 tsp smoked paprika
• Red pepper flakes, to taste
• 2 bay leaves (optional)
• 2 cups vegetable broth
• 2 (14 oz) cans pinto beans, drained and rinsed
• Salt and pepper, to taste

Instructions

1. Step 1: Heat olive oil in a large pot over medium-high heat. Add the diced onion and sauté for about 4-5 minutes, stirring frequently, until softened.
2. Step 2: Stir in the fire-roasted tomatoes, minced garlic, diced carrots, diced potato, oregano, cumin, smoked paprika, red pepper flakes, and bay leaves if using. Cook for 1-2 minutes until fragrant.
3. Step 3: Pour in the vegetable broth and bring the soup to a boil. Reduce the heat and let it simmer with the lid on for 10-15 minutes.
4. Step 4: Add the drained and rinsed pinto beans to the pot. Continue cooking for another 10 minutes or until the vegetables are tender, stirring occasionally.
5. Step 5: If the soup is too thick or has reduced too much, add more vegetable broth or water to reach your desired consistency.
6. Step 6: Carefully transfer about half of the soup to a blender or use an immersion blender right in the pot. Blend until smooth or to your preferred consistency.
7. Step 7: Return the blended soup to the pot and stir to combine. Taste and adjust seasoning with salt, pepper, or additional spices. Optionally, add a squeeze of fresh lime juice for brightness.
8. Step 8: Serve hot in bowls, garnished with fresh herbs if desired. Enjoy your flavorful Mexican Pinto Bean Soup!

Tips & Variations

• For extra depth, sauté chopped bell peppers along with the onions.
• Try adding a handful of chopped fresh cilantro or a dollop of sour cream as a garnish.
• Use homemade vegetable broth for a richer taste.
• Substitute pinto beans with black beans or kidney beans for variety.
• If you prefer a spicier soup, increase the red pepper flakes or add a diced jalapeño with the vegetables.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stove over medium heat, stirring occasionally. If soup thickens upon cooling, add a splash of water or broth while reheating to loosen the consistency. This soup also freezes well for up to 3 months.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried beans instead of canned pinto beans?

Yes, but be sure to soak and cook dried pinto beans fully before adding them to the soup. This will ensure they are tender and safe to eat.

What can I use if I don’t have fire-roasted tomatoes?

You can substitute regular canned diced tomatoes and add a small amount of smoked paprika or chipotle powder to mimic the smoky flavor of fire-roasted tomatoes.

Mexican Pinto Bean Soup Recipe

Print Recipe

★★★★★

4.7 from 92 reviews

A hearty and flavorful Mexican Pinto Bean Soup made with fire-roasted tomatoes, aromatic spices, and tender vegetables. This comforting vegetarian soup is easy to make on the stovetop and features a creamy texture achieved by blending half of the soup, making it perfect for a cozy meal any day.

• Author: Logan
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Mexican
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Soup Base

• 1 tbsp olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 small carrots, peeled and diced
• 1 medium potato, peeled and diced
• 1 (14 oz) can fire-roasted tomatoes
• 2 cups vegetable broth
• 2 bay leaves (optional)

Spices

• 1 tsp dried oregano
• 1 tsp ground cumin
• 1 tsp smoked paprika
• Red pepper flakes, to taste
• Salt and pepper, to taste

Beans

• 2 (14 oz) cans pinto beans, drained and rinsed

Instructions

1. Heat the oil and sauté onions: Heat olive oil in a large pot over medium-high heat. Add the diced onion and sauté for about 4-5 minutes, stirring frequently until the onion becomes translucent and fragrant.
2. Add tomatoes, garlic, vegetables, and spices: Stir in the fire-roasted tomatoes, minced garlic, diced carrots, diced potato, oregano, ground cumin, smoked paprika, red pepper flakes, and bay leaves if using. Cook for 1-2 minutes until the mixture is fragrant.
3. Add broth and simmer: Pour in the vegetable broth and bring the soup to a boil. Reduce the heat to a simmer, cover with a lid, and cook for 10-15 minutes.
4. Add pinto beans and continue cooking: Stir in the drained and rinsed pinto beans. Continue to simmer uncovered for another 10 minutes or until the vegetables are tender, stirring occasionally.
5. Adjust liquid if necessary: If the soup has thickened too much or too much liquid has evaporated, add more vegetable broth or water to reach your desired consistency.
6. Blend half of the soup: Transfer about 50% of the soup into a separate pot or blender. Use an immersion blender or regular blender to blend until smooth, then pour the blended portion back into the original pot and stir well to combine.
7. Season to taste: Taste the soup and add additional salt, pepper, spices, or a splash of lime juice to brighten the flavors as desired.
8. Serve and garnish: Ladle the soup into bowls and garnish with fresh herbs such as cilantro or parsley. Serve warm and enjoy!

Notes

• Using fire-roasted tomatoes adds a smoky depth to the soup, enhancing the flavor.
• Draining and rinsing canned pinto beans helps reduce excess sodium and starchiness.
• You can substitute vegetable broth with water and additional spices if preferred.
• Add lime juice at the end to add a fresh, tangy contrast to the smoky and earthy flavors.
• If you don’t have an immersion blender, carefully blend half of the soup in a countertop blender in batches.
• Optional bay leaves add an aromatic flavor but can be omitted if unavailable.

Keywords: Mexican pinto bean soup, vegetarian bean soup, fire-roasted tomato soup, healthy bean soup, stovetop soup recipe