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Mexican Pinto Bean Soup Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://dailysimplerecipe.com/mexican-pinto-bean-soup-recipe/