Description

Pinto bean soup is a comforting and nutritious dish that brings warmth and flavor to any table. This creamy, one-pot recipe combines hearty pinto beans, vibrant vegetables, and aromatic spices, making it an ideal choice for cozy family dinners or meal prep. Gluten-free, dairy-free, and packed with protein and fiber, this soup is both indulgent and healthy. Its versatility allows you to enjoy it on its own or paired with crusty bread. With simple ingredients and easy preparation, you’ll find yourself reaching for this delicious dish again and again.

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)

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Instructions

Heat olive oil in a large pot over medium-high heat. Sauté the diced onion for 4–5 minutes until translucent.
Add fire-roasted tomatoes, minced garlic, diced carrots, potato, oregano, 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 and let simmer covered for 10–15 minutes.
Stir in drained pinto beans and cook for another 10 minutes until veggies are softened.
For a creamier texture, blend half of the soup using an immersion blender or standard blender.
Combine blended soup back into the pot. Adjust seasoning with salt, pepper, or lime juice if desired.
Serve hot garnished with fresh herbs.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main
Method: Stovetop
Cuisine: Mexican

Nutrition

Serving Size: 1 cup (240g)
Calories: 198
Sugar: 3g
Sodium: 480mg
Fat: 4g
Saturated Fat: 0.5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 10g
Protein: 10g
Cholesterol: 0mg