This Mexican-inspired pinto bean soup is creamy, hearty, nourishing, and packed with flavor! Combining pinto beans, fire-roasted tomatoes, veggies, broth, and Mexican seasonings leads to a soup that is ridiculously more-ish. Plus, this recipe can be made in just one pot, is gluten-free, dairy-free, vegetarian (vegan), high-protein, high-fiber, low-fat, and not to mention low-cost!
Simple & Delicious Mexican Bean Soup
When it comes to Mexican cuisine, legumes are everything for the meat-free eaters out there; chickpeas, kidney beans, black beans, and – of course- pinto beans. The humble pinto bean isn’t quite as ‘popular’ globally as the others, yet appears in some of my favorite Mexican food; chili, Mexican spiced beans, burritos, over nachos, and for refried beans (frijoles refritos).
In comparison to kidney/black beans, pinto beans are softer, creamier, with a slightly earthier, nutty flavor. They’re perfect for blending up into a creamy soup or for stews. Even though I always have a whole variety of beans in my house (dried and canned), I don’t find myself reaching for the pinto beans as often as the others. So I thought I’d share this recipe that gives them a chance to shine!
This pinto bean soup blends Mexican-inspired flavors for a creamy, hearty soup option for the Fall/Winter months. Simmered for 20-25 minutes, this soup allows all the flavors to combine and the beans to soften into a deliciously buttery texture, packing tons of flavor with such a little amount of effort (in a way – similar to a meat-free cowboy soup).
This is comfort food at its best – thick, hearty, satisfying, and truly nourishing while somehow remaining healthy too. Serve this Southern pinto beans recipe as an appetizer or main and you’re sure to have lots of satisfied eaters. Plus, most of the recipe is made up of inexpensive pantry staples and veggies – for a low-cost midweek meal.
Healthy Wholesome Pinto Bean Soup
Not only is this vegan soup low-cost to make, but it’s also a healthy option for the entire family.
Beans are packed with wholesome goodness for our bodies, including being one of the richest sources of plant-based protein and fiber on the planet. They have the ability to regulate blood sugar levels, reducing cholesterol, improving heart health, and even reducing the risk of certain cancers.
Pinto beans are not only a great source of protein and fiber, but they also contain antioxidants, vitamins (especially B1 / Thiamine), and minerals like iron, magnesium, phosphorus, and potassium.
Combined with the likes of carrots, onion, tomatoes, and potatoes – this Mexican bean soup really is a healthy, wholesome, and nutrient-packed meal!
The Step-By-Step Instructions
For the full ingredients list, ingredient measurements, and nutritional information, then please read the recipe card below.
Step 1. Heat oil in a large pot over medium-high heat. Once hot, add the onion and sauté for about 4-5 minutes, stirring frequently, until it begins to soften and starts going translucent.
Step 2. Stir in the roasted tomatoes, garlic, carrots, potato, and all the spices. Cook for 1-2 minutes, until fragrant, then pour in the vegetable broth (I also added 2 bay leaves for flavor).
Step 3. Bring the soup to a boil, then reduce the heat and allow it to simmer, with a lid on, for between 10-15 minutes to begin softening the vegetables. Add the pinto beans, then cook for a further 10 minutes, or until the veggies are all tender- stirring occasionally.
Step 4. Once ready, turn off the heat. Now you can decide on the texture you want for the dish. If you want it as more of a pinto bean stew, then you could leave it chunky as-is. Alternatively, you can use an immersion blender to slightly puree some or all of the soup or even move 50% of the soup to a blender/different pot to completely puree before transferring back to the pot and stirring well.
Step 5. Finally, taste the soup and adjust any of the seasonings as required. Add a little extra veggie broth/water if it’s a little too thick, then serve immediately.
How To Serve
I like to serve this pinto bean soup garnished with fresh herbs, such as cilantro or parsley, and lime wedges. You can add the lime juice directly into the large pot, but I’ve found that different people like different levels.
There are several ways to serve and garnish this wholesome soup/stew:
- If you puree a part of the soup, then you can serve it over rice.
- Whether served as a stew or soup, this goes wonderfully with this gluten-free bread, bread rolls, or cornbread.
- For extra spice, you could top this soup with sliced jalapeño or some hot sauce.
- Similarly to my tortilla soup, you could serve it along with homemade tortilla chips (or store-bought options).
- Feel free to sprinkle with some dairy-free crumbled feta or other vegan cheese (like queso fresco).
- You could top it with a dollop of vegan sour cream and salsa
- Top with some fresh veggies like sliced radish, diced tomatoes, or sliced avocado.
How To Store
Any leftovers can be stored in an airtight container in the fridge for 3-4 days. It may thicken slightly while chilled, so feel free to add a little extra water when reheating. It should also be freezer-friendly, though it isn’t something I’ve tried.
Recipe Notes
- I tend to cook the soup on the stove, though it should also work well in a crock-pot/slow cooker. I would still sauté the onion first, then add all the ingredients (including soaked but not cooked beans from dry) and cook for 8 hours on low or 4 hours on high. The exact time depends on your slow cooker. Canned beans can become a bit too soft/mushy otherwise – though this isn’t too important if you’re planning to puree the soup.
- The Fire-Roasted Tomatoes: I use fresh sliced tomatoes roasted with a little olive oil at 450F for 30 minutes. However, you can use 1 (14oz) can of fire-roasted tomatoes instead.
More Tipps
- The Pinto Beans: I typically cook pinto beans from dry. However, for this recipe, I used canned beans. Check out my Instant Pot Refried Beans recipe on how to cook pinto beans from dry as they need to be cooked before adding to this recipe.
- Feel free to adjust the spiciness to your liking. You could add ancho chili powder for sweet and smoky spice or use regular chili powder.
- You can substitute other beans in place of the pinto though they will all affect the flavor and texture in different ways. Black beans, cannellini beans, or navy beans could work well.
- Add a little extra oil (such as avocado oil or olive oil) or plant-based cream to add a little ‘silkiness’ to the texture of the soup.
- If you’re short on time, then you can minimize the cooking time by using the tinned beans alongside microwaving the carrots and potatoes with a spoonful of water for 1-2 minutes, till slightly tender. This will reduce the time needed to cook them till tender. You can then add them and the beans to the soup at the same time and cook for 10-15 minutes maximum.
- For an additional smoky flavor, you could add a little liquid smoke to the soup.
Other Mexican-Inspired Recipes
- Homemade Gluten-Free Tortillas
- Lentil Enchiladas
- Breakfast Burritos
- Taco Cups
- Black Bean Quesadillas
- Loaded Nacho Fries
- Oven Roasted Vegetable Fajitas
Make sure to also check out my Vegan White Bean Soup and this Veggie Stew if you love chunky soups/stews.
If you give this pinto bean soup recipe a try, I’d love a comment and recipe rating below. Also, don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan and #elavegan – I love seeing your recreations.
Pinto Bean Soup
Ingredients
- 1 tbsp olive oil
- 1 medium onion diced
- 1 (14 oz) can fire-roasted tomatoes (see notes)
- 3 garlic cloves minced
- 2 small (150 g) carrots peeled and diced
- 1 medium (135 g) potato peeled and diced
- 1 tsp oregano dried
- 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 (see notes)
- Salt and pepper to taste
Instructions
- You can watch the video in the post for visual instructions.Heat oil in a large pot over medium/high heat. Add onion and sauté for about 4-5 minutes, stirring frequently.
- Stir in the roasted tomatoes, garlic, carrots, potato, and all spices. Cook for 1-2 minutes, until fragrant, then pour in the vegetable broth (I also added 2 bay leaves for flavor).
- Bring the soup to a boil and let it simmer with a lid for about 10-15 minutes. Add in the pinto beans and cook for a further 10 minutes or until the veggies are softened, stirring from time to time. Then turn off the heat.
- You can add more veggie broth or water if you notice that too much liquid evaporated.
- I poured about 50% of the soup into a different pot and used an immersion blender to blend it. You can also fill about half of the soup into a blender and blend it to the desired consistency.
- Then pour the blended soup back into the large pot and stir to combine. Taste it and add more salt/pepper/spices if needed. You can also add a little lime juice.
- Serve in bowls and garnish with fresh herbs. Enjoy!
Notes
- Fire-roasted tomatoes: I used fresh tomatoes (sliced) and roasted them (drizzled with olive oil) in the oven at 450 degrees Fahrenheit for 30 minutes. However, you can use 1 (14 oz) can of fire-roasted tomatoes instead, as mentioned in the recipe.
- Pinto beans: The weight of the drained beans is about 250 g per 14 oz can. I typically cook pinto beans from dry, however, for this recipe I used canned beans. Check out this recipe for Instant Pot Refried Beans to find out how to cook pinto beans from dry.
- Texture: You can blend just a part of the soup, half of it, or all of it.
- Read the blog post for serving suggestions, step-by-step photos, and helpful tips.
Nutrition information is an estimate and has been calculated automatically
Alex Ilic
Looks delicious.. I’m going to make it this week. How much dry pinto beans should I use? I have a bag I want to use up and thought this would be perfect. Thank you!
Ela
You only need 1.5 cups of cooked, so about 3/4 cup dry. I always cook a huge amount, as described in this post.
Kelsey
Would this be okay with rotel instead of fire roasted tomatoes?
Ela
You can certainly try it and report back. 🙂
Kelsey
It was excellent! Hubby and I both loved it. We are stuck inside during an ice storm so I had to make do with what was in the pantry. Next time I’ll definitely try it with fire roasted tomatoes instead!
Ela
Sounds great! Glad you liked it. 🙂
Jacqueline
If I don’t add potatoes or tomatoes will that make a big difference?
Ela
I guess it will. 🙂
Stephanie A.
Simply Delicious! I don’t have access to authentic Mexican food where I live & this recipe is so good. I doubled the recipe & added some Tomatillo salsa & topped it off with vegan shredded cheddar cheese with a sliced jalapeno on top. Thank you for this and all of your wonderful recipes.
Ela
So glad you liked the soup, Stephanie. 🙂
Emily
I do not follow a vegan diet and I have probably a dozen pinto bean soup recipes I’ve collected over the years. Since I found this recipe it is the one I come back to again and again. Your combination of spices is exceptional. Simple and perfect. I love how clean this recipe feels and for that reason I do not blend it generally.
Ela
Thanks for your amazing feedback, Emily. 🙂
Mariann S.
Very good soup! Thanks for sharing. I actually liked it all blended, so at the end I blended the whole soup in a food processor. Will definitely make again.
Ela
You are very welcome! 🙂
Ani
Delicious. Made two pots: one WFPBNO, one just as written Both were delicious. Thank you
Ela
You are very welcome, Ani! 🙂
Elaine
ive been trying to find recipes to use my dry beans in as im freeze drying all of them this soup is EXCELLENT! ill be making several batches! thank u only thing i added was epazote herb, what a smash hit!
Ela
You are very welcome, Elaine. Thanks for your feedback. 🙂
Stephanie
This soup is amazing! Big hit here. Thank You for the goodness!
Ela
You are very welcome, Stephanie. Thanks so much for your feedback. 🙂
Marilyn Baldwin
Husband loved it, and I was happy with how easy it was! He asked me to make another batch soon. I added misc. salsa left in the fridge but stuck to the recipe otherwise. Excellent!
Ela
So glad you both liked it! Thanks for your great feedback! 🙂
Diane
Found this to be delicious. Added some minced chipotle peppers in adobo sauce. Also the recommended lime juice. I think I will serve it with chopped pickled jalapeños next time
Thanks for the recipe
Ela
You are very welcome, Diane. So glad you liked it. 🙂
Ashley L
Easy and delicious! I doubled the seasoning and added a can of corn with the pinto beans.
Ela
Thanks fpr your feedback, Ashley. 🙂
Christine
Made this!!! SUPER GOOD!!! Used dry beans, cooked first;; used fired roasted tomatoes in can. followed recipe and it is SUPERB!!!
Ela
So glad you liked the soup, Christine. 🙂
Phyllis Hilley
Excellent soup and came together fast, with leftover pinto beans and most ingredients in pantry or fridge. Will make again.
Ela
Wonderful! So glad you liked it. 🙂
shannon
I made this last night and it was yummy
Ela
Hi Shannon, I am glad you liked it. 🙂
Lisa
Very good soup! Turned out great!!
Ela
Wonderful! Glad you liked it. 🙂
Donna
this was fast, easy and delicious. i didnt have any fire roasted tomatoes so i used a can of diced – i loved it and would make again!
Kelly
This is delicious! I added some jalapeños for some heat along with a dab of sour cream. A great “chili” without the meat.
Ela
That makes me so happy! 🙂
Linda
This soup is so good! I had a bag of frozen Roma tomatoes from our garden and a bag of dried pinto beans rather we’re a year out of date. No worries though. It turned out delicious!
Ela
Wonderful! So glad it was a hit! 🙂
Andrea
Really good soup! I added a fresh Jalapeno from the garden which added just the right amount of heat and reduced the cumin because I’m not a huge fan. it came out amazing and my husband requested this to be a regular dinner in our rotation
Ela
Sounds great, Andrea. 🙂
Bryn
Way better than expected!! My husband only likes chunky soup and he loved this! I eyeballed the seasonings but pretty sure i added quite a bit more than the recipe, also I feel like the liquid smoke was a GAME CHANGER!
I also made it with homemade Mexican corn bread! Honestly 9.5/10 can’t even lie
Ela
Sounds amazing! Thanks a lot for your great feedback, Bryn. 🙂