Mexican Pinto Bean Soup Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- Adjust liquid if needed: Check the soup’s consistency and add more vegetable broth or water if the liquid has evaporated too much.
- 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.
- 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.
- 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
Find it online: https://miarosetti.com/mexican-pinto-bean-soup-recipe/
