Mexican Pinto Bean Soup Recipe

Introduction

This Mexican Pinto Bean Soup is a comforting and flavorful dish perfect for any day of the week. Packed with hearty vegetables, smoky spices, and creamy pinto beans, it makes a delicious and nutritious meal that’s easy to prepare.

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 the olive oil in a large pot over medium-high heat. Add the diced onion and sauté for 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, bring the soup to a boil, then reduce the heat to simmer. Cover with a lid and cook for 10-15 minutes.
4. Step 4: Add the drained and rinsed pinto beans to the pot. Continue to cook for another 10 minutes or until the vegetables are tender, stirring occasionally.
5. Step 5: If the soup has thickened too much, add more vegetable broth or water to reach your desired consistency.
6. Step 6: Remove about half of the soup and blend it using an immersion blender or a countertop blender until smooth. Return the blended portion to the pot and stir to combine.
7. Step 7: Taste the soup and adjust seasoning with salt, pepper, or additional spices as needed. Optionally, add a little lime juice for brightness.
8. Step 8: Serve the soup in bowls and garnish with fresh herbs if desired. Enjoy your warm and hearty Mexican Pinto Bean Soup!

Tips & Variations

• For a richer flavor, use homemade vegetable broth or add a splash of smoky chipotle sauce.
• Swap pinto beans for black beans or kidney beans if preferred.
• Add fresh cilantro and a dollop of sour cream or avocado slices for extra creaminess and freshness.
• Skip blending for a chunkier soup texture.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warm, stirring occasionally. This soup also freezes well for up to 3 months—thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes, this recipe is naturally vegan as it uses vegetable broth and plant-based ingredients.

Can I use dried beans instead of canned?

Yes, but you will need to soak and cook dried pinto beans separately before adding them to the soup. This ensures they are fully tender.

Mexican Pinto Bean Soup Recipe

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★★★★★

4.6 from 121 reviews

A hearty and flavorful Mexican Pinto Bean Soup made with fire-roasted tomatoes, fresh vegetables, and warm spices. This comforting soup combines whole and blended beans for a creamy yet chunky texture, perfect for a nutritious and satisfying meal.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Mexican
• Diet: Vegetarian

Ingredients

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Vegetables and Aromatics

• 1 tbsp olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 small carrots, peeled and diced
• 1 medium potato, peeled and diced

Beans and Broth

• 1 (14 oz) can fire-roasted tomatoes
• 2 (14 oz) cans pinto beans, drained and rinsed
• 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

Instructions

1. Heat the oil and sauté onion: Heat olive oil in a large pot over medium-high heat. Add the diced onion and sauté for 4-5 minutes, stirring frequently until translucent and fragrant.
2. Add tomatoes, garlic, and spices: Stir in the fire-roasted tomatoes, minced garlic, diced carrots, diced potato, dried oregano, ground cumin, smoked paprika, and red pepper flakes. Cook for 1-2 minutes until the spices release their aroma.
3. Add broth and simmer: Pour in the vegetable broth and add bay leaves if using. Bring the soup to a boil, then reduce the heat to simmer with a lid on for 10-15 minutes.
4. Add pinto beans and cook until tender: Add the drained and rinsed pinto beans to the pot and continue cooking for another 10 minutes or until the vegetables are tender, stirring occasionally.
5. Adjust liquid if needed: Check the soup’s consistency and add more vegetable broth or water if the liquid has evaporated too much.
6. Blend part of the soup: Pour about half of the soup into a separate pot or blender. Use an immersion blender or regular blender to puree the soup to your desired consistency.
7. Combine and season: Return the blended soup back to the large pot and stir to combine evenly. Taste and adjust seasoning with additional salt, pepper, or spices as needed. Optionally, add a splash of lime juice for brightness.
8. Serve and garnish: Ladle the soup into bowls and garnish with fresh herbs of your choice. Enjoy this comforting and nutritious Mexican Pinto Bean Soup!

Notes

• For best flavor, use fire-roasted tomatoes to add a smoky depth to the soup.
• Rinsing canned pinto beans reduces excess sodium and improves soup clarity.
• Adjust the amount of red pepper flakes to control the heat level to your preference.
• Feel free to substitute vegetable broth with homemade broth for richer taste.
• Lime juice added at the end brightens the flavors and adds a subtle tang.

Keywords: Mexican Pinto Bean Soup, vegetarian soup, bean soup, fire-roasted tomatoes, healthy Mexican soup, easy weeknight meal