soup pinto beans recipe

Written ByJenny Smyth Posted on
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The Best soup pinto beans recipe

I love this soup pinto beans recipe because it’s a staple in our household. It’s easy to make and packed with nutrients.

My family and I enjoy it for lunch or dinner, and it’s a great way to get some fiber and protein into our diet. I’ve been making this recipe for years, and it never fails to please.

The best part is that it’s incredibly versatile – you can serve it as a side dish, add some crusty bread for a satisfying meal, or even use it as a base for other recipes. I’ve seen this recipe in various forms throughout my life, from my grandmother’s old cookbook to online recipes.

It’s a classic for a reason! The flavors are deep and rich, with the pinto beans providing a wonderful texture.

I like to think that this recipe has been passed down through generations of cooks, each adding their own twist to make it their own. My kids adore helping me in the kitchen, especially when we’re cooking up a big pot of this delicious soup.

They love getting their hands dirty and watching the beans transform into a hearty meal.

Hearty Pinto Bean Soup

Hearty Pinto Bean Soup

4.5 from 1092 votes

A comforting and flavorful soup made with tender pinto beans, aromatic vegetables, and warm spices. This easy recipe is perfect for a cozy meal and can be made with dried or canned beans.

Prep Time15 mins
Cook Time1 hour 30 mins
Resting Time0 mins
Total Time1 hour 45 mins
Servings: 6Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Soup

1 tablespoon olive oil
1 medium yellow onion, diced
2 celery stalks, diced
2 carrots, diced
4 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper (optional)
1 pound dried pinto beans, sorted and rinsed
6 cups vegetable broth or water
1 bay leaf
1 (14.5 ounce) can diced tomatoes, undrained
Salt and black pepper to taste
2 tablespoons fresh lime juice
1/4 cup chopped fresh cilantro (for garnish)

👨‍🍳Directions

1Heat olive oil in a large pot over medium heat.
2Add the diced onion, celery, and carrots and cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 5 to 7 minutes.
3Add the minced garlic, cumin, smoked paprika, oregano, and cayenne pepper if using.
4Cook for 1 minute until fragrant, stirring constantly to prevent burning.
5Add the rinsed pinto beans, vegetable broth, and bay leaf to the pot.
6Increase the heat to high and bring the mixture to a boil.
7Once boiling, reduce the heat to low, cover the pot, and let the soup simmer gently.
8Cook for 1 to 1.
5 hours, or until the beans are tender and creamy.
9Stir occasionally and add more broth or water if the soup becomes too thick.
10Stir in the undrained diced tomatoes and continue to cook for another 10 minutes.
11Remove the bay leaf and season the soup with salt and black pepper to taste.
12Remove the pot from the heat and stir in the fresh lime juice.
13Ladle the soup into bowls and garnish with chopped cilantro before serving.

🔧Equipment

Large pot or Dutch oven
Cutting board
Chef’s knife
Measuring cups and spoons
Wooden spoon
Colander

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 4g💛Saturated Fat: 0.5g❤️Cholesterol: 0mg🧂Sodium: 680mg🌾Total Carbs: 54g🥦Dietary Fiber: 13g🍬Sugars: 6g🥩Protein: 16g

📝Notes

For a quicker version, use 3 cans of pinto beans (rinsed and drained) and reduce the simmering time to 20 minutes after adding the beans. You can also add a ham hock or bacon for a smoky flavor.

Watch Video Of How Hearty Pinto Bean Soup Works

This soup pinto beans recipe is always a good idea for any occasion. It works well for family gatherings because it is easy to make in large batches and pleases almost everyone.

I love that I can prep it ahead of time and have a comforting meal ready to go. For storage, let the soup cool completely before putting it in airtight containers.

It keeps well in the fridge for up to five days or in the freezer for three months. To reheat, just warm it on the stovetop with a little extra broth.

I like to serve it with crusty bread for dipping or over rice to make it even more filling. Leftovers taste even better the next day as the flavors meld together.

❓ Frequently Asked Questions About Hearty Pinto Bean Soup

Q: What type of beans should I use for this recipe?

A: You can use either pinto or navy beans for this recipe. Pinto beans have a slightly sweeter flavor and a softer texture, while navy beans are firmer and have a more neutral taste.

Q: Can I make this recipe in a slow cooker?

A: Yes, you can make this recipe in a slow cooker. Simply brown the onions and garlic in a pan before adding them to the slow cooker with the remaining ingredients.

Q: How long does it take to cook the beans?

A: The cooking time will depend on whether you’re using dried or canned beans. If using dried beans, you’ll need to soak them overnight before cooking them according to the package instructions.

Q: Can I add other vegetables to this recipe?

A: Yes, you can add other vegetables to this recipe such as diced carrots, celery, or potatoes. Just be sure to adjust the cooking time accordingly.

Q: Is this recipe suitable for vegetarians?

A: Yes, this recipe is suitable for vegetarians as long as you’re using vegetable broth instead of chicken broth.

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