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pinto bean soup in bowl with spoon
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Pinto Bean Soup

This Mexican-inspired pinto bean soup is creamy, hearty, nourishing, and absolutely 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!
Course Side, Soup
Cuisine Mexican
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6

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 Facts
Pinto Bean Soup
Amount per Serving
Calories
210
% Daily Value*
Fat
 
3
g
5
%
Saturated Fat
 
1
g
5
%
Carbohydrates
 
15
g
5
%
Fiber
 
9
g
36
%
Sugar
 
5
g
6
%
Protein
 
9
g
18
%
* Percent Daily Values are based on a 2000 calorie diet.