Name: Pinto Bean Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 1 tbsp olive oil; 1 medium onion (diced); 1 (14 oz) can fire-roasted tomatoes; 3 garlic cloves (minced); 2 small carrots (peeled and diced); 1 medium 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); Salt and pepper (to taste)

Description

Pinto Bean Soup is a warm and satisfying dish that brings together a medley of vibrant flavors and comforting textures. This one-pot wonder is not only quick to prepare—taking just 45 minutes—but also packed with nutritious ingredients, making it an ideal choice for busy weeknights or meal prep. With creamy pinto beans, fresh vegetables, and aromatic spices, each bowl is a deliciously hearty experience perfect for family dinners or friendly gatherings. Plus, its versatility allows you to customize it with your favorite additions while remaining budget-friendly. Enjoy a delightful serving of Pinto Bean Soup that warms your heart and soul!

Ingredients

Scale

1 tbsp olive oil
1 medium onion (diced)
1 (14 oz) can fire-roasted tomatoes
3 garlic cloves (minced)
2 small carrots (peeled and diced)
1 medium 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)
Salt and pepper (to taste)

Cook Mode Prevent your screen from going dark

Instructions

In a large pot over medium-high heat, heat olive oil. Add diced onion and sauté for 4-5 minutes until translucent.
Stir in 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 fragrant.
Pour in vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 10–15 minutes.
Add drained pinto beans to the pot; cook for another 10 minutes until vegetables are tender.
For creaminess, blend part of the soup using an immersion blender or transfer half to a standard blender before returning it to the pot.
Season with salt and pepper to taste before serving hot.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Main
Method: Stovetop
Cuisine: Mexican

Nutrition

Serving Size: 1 cup (240g)
Calories: 210
Sugar: 4g
Sodium: 410mg
Fat: 5g
Saturated Fat: 0.5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 11g
Protein: 10g
Cholesterol: 0mg