Description

This hearty Pinto Bean Soup is a comforting, flavorful dish perfect for any season. Combining fire-roasted tomatoes, tender pinto beans, and a blend of aromatic spices, it delivers a rich and satisfying meal that’s both nutritious and easy to prepare. The soup is partially blended to create a creamy texture while still maintaining some chunky vegetables for added bite.

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

Spices and Seasonings

1 tsp dried oregano
1 tsp ground cumin
1 tsp smoked paprika
Red pepper flakes, to taste
2 bay leaves (optional)
Salt and pepper, to taste

Optional Garnish

Fresh herbs (e.g., cilantro or parsley)
Lime juice (optional)

Instructions

Heat Oil and Sauté Onion: In a large pot over medium-high heat, heat 1 tablespoon of olive oil. Add the diced onion and sauté for 4-5 minutes, stirring frequently, until the onion is soft and translucent.
Add Vegetables and Spices: Stir in the fire-roasted tomatoes, minced garlic, diced carrots, diced potato, dried oregano, ground cumin, smoked paprika, red pepper flakes, and bay leaves if using. Cook for 1-2 minutes until the mixture becomes fragrant.
Pour in Broth and Simmer: Add 2 cups of vegetable broth to the pot. Bring the soup to a boil, then reduce the heat, cover with a lid, and let it simmer for 10-15 minutes.
Add Pinto Beans: Stir in the drained and rinsed pinto beans. Continue cooking the soup uncovered for another 10 minutes or until the vegetables are fully softened. Stir occasionally to prevent sticking.
Adjust Consistency: If the soup has thickened too much or liquid has evaporated, add more vegetable broth or water to achieve your desired consistency.
Blend Half the Soup: Carefully transfer about half of the soup to another pot or container. Use an immersion blender or a countertop blender to blend this portion until smooth but still slightly chunky.
Combine and Season: Pour the blended soup back into the large pot and stir well to combine. Taste and adjust the seasoning with additional salt, pepper, red pepper flakes, or a squeeze of lime juice if desired.
Serve and Garnish: Ladle the soup into bowls and garnish with fresh herbs such as cilantro or parsley. Serve hot and enjoy!

Notes

Fire-roasted tomatoes add a smoky depth of flavor, but you can substitute with regular canned tomatoes if needed.
Rinsing canned pinto beans helps reduce sodium and removes excess canning liquid for a cleaner taste.
The soup can be made vegetarian or vegan using vegetable broth as indicated.
If you prefer a smoother texture, blend more than half of the soup or blend completely.
Adjust the level of red pepper flakes based on your spice preference.
Lime juice adds a pleasant brightness but is optional.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Keywords: pinto bean soup, vegan soup, vegetarian soup, canned beans, fire-roasted tomatoes, healthy soup, easy soup recipe, gluten free soup