Go Back
–+ servings

Pinto Bean Soup

Please rate us
Pinto Bean Soup is a warm and comforting dish that's easy to make and full of flavor. This hearty soup is perfect for chilly days or when you want something filling and nutritious.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Soup
Cuisine: American
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1 onion, diced
  • 1 stalk celery, diced
  • 2 carrots carrots, diced
Main Ingredients
  • 1 can fire-roasted tomatoes (14.5 oz)
  • 2 cans pinto beans, drained and rinsed
  • 4 cups vegetable broth
Spices and Seasoning
  • 1 tsp smoked paprika
  • 1 tsp marjoram
  • 1 tsp cumin
  • Salt and pepper to taste
  • Olive oil for sautéing

Method
 

Preparation
  1. In a large pot, heat a splash of olive oil over medium heat. Add the diced onion, celery, and carrots. Sauté for about 5-7 minutes, or until the vegetables are soft.
  2. Stir in the fire-roasted tomatoes, pinto beans, and vegetable broth. Bring to a boil.
  3. Add the smoked paprika, marjoram, cumin, salt, and pepper. Reduce heat and let the soup simmer for about 20-25 minutes, allowing the flavors to meld.
  4. Taste and adjust seasoning if necessary. Serve hot.

Notes

Serve your Pinto Bean Soup hot in bowls. You can top it with fresh herbs, a squeeze of lime, or some avocado for added flavor. It goes well with crackers, corn bread, or a simple salad. Store any leftovers in an airtight container in the refrigerator for up to 5 days. You can also freeze the soup for up to 2 months. Just let it cool before putting it in the freezer. Tips: Always rinse the beans to remove excess sodium and improve the flavor. Feel free to add more vegetables like bell peppers or zucchini for extra nutrients. Taste the soup before serving and adjust the spices to your liking.
Tried this recipe?Let us know how it was!