Pinto Bean Soup Recipe

There’s nothing quite like diving into a cozy bowl of homemade soup that warms the soul and awakens the senses; here’s a vibrant pinto bean soup that’s both hearty and comforting, perfect for those feel-good moments.

Nourishing recipes are my jam, and this Pinto Bean Soup is a personal favorite of mine—especially for the earthy cumin and vibrant paprika. I start with a crazy-good base of fresh onions, garlic, and diced tomatoes simmered in a hearty vegetable broth.

Then I hit the protein and fiber trifecta by blending up a can of the star ingredient—pinto beans—with a few cups of the soup. The result is creamy, comforting, can’t-tell-it’s-vegan soup that is also, well, vegan.

And nutritious.

Pinto Bean Soup Recipe Ingredients

• Pinto Beans: Rich in protein and fiber, enhancing heart health and digestion.
• Olive Oil: A heart-healthy fat, adding richness and flavor to the soup.
• Carrots: Packed with beta carotene, contributing sweetness and vitamin A.
• Garlic: Adds a bold, savory flavor, providing potential immune system benefits.
• Ground Cumin: Earthy spice that enhances warmth and depth of flavor.
• Lime Juice: Brightens the soup with tangy acidity and a burst of vitamin C.

Pinto Bean Soup Recipe Ingredient Quantities

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 large carrot, sliced
• 2 celery stalks, sliced
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon chili powder
• 4 cups vegetable broth
• 3 cups cooked pinto beans (or 2 cans, drained and rinsed)
• 1 can (14.5 oz) diced tomatoes
• 1 bay leaf
• Salt and pepper to taste
• 1 tablespoon lime juice
• Fresh cilantro, chopped (for garnish)

How to Make this Pinto Bean Soup Recipe

1. In a large pot, over medium heat, heat the olive oil. Add the chopped onion and cook until it is translucent, which should take about 5 minutes.

2. Add the pot to the minced garlic and sliced carrot, and to the celery. Sauté for about 3-4 minutes more, until the vegetables start to really soften.

3. Add the ground cumin, paprika, and chili powder, cooking for approximately 1 minute until you smell the delightful fragrance of spices.

4. Add the vegetable broth, then stir in the cooked pinto beans, the diced tomatoes, and the bay leaf.

5. Boil the mixture, and then reduce the heat to low. Let it simmer for about 30 minutes. Stir it occasionally.

6. Once the soup has been allowed to simmer, take out the bay leaf.

7. If you want a thicker consistency, you can use an immersion blender to puree a portion of the soup. Otherwise, leave it chunky.

8. Add the lime juice and season the soup with salt and pepper to taste.

9. Pour the soup into the bowls.

10. Top with minced, fresh cilantro. Enjoy!

Pinto Bean Soup Recipe Equipment Needed

1. Large pot
2. Wooden spoon or spatula
3. Knife
4. Cutting board
5. Measuring spoons
6. Measuring cup
7. Immersion blender (optional)
8. Ladle
9. Bowls for serving

FAQ

• Can I use dried pinto beans instead of canned?
  Yes, absolutely! You’ll need about 1 cup of dried pinto beans. Soak them overnight and cook them until tender before adding to the soup.
• Is this soup spicy?
  The heat level is mild, thanks to the chili powder. You can adjust the spiciness by adding more chili powder or some chopped jalapeños if desired.
• Can I make this soup in advance?
  Yes, this soup tastes even better the next day as the flavors have more time to meld. Store in an airtight container in the refrigerator for up to 3 days.
• What can I use instead of vegetable broth?
  You can substitute chicken broth if you’re not vegetarian, or use water and adjust the seasoning as necessary.
• Can I freeze this soup?
  Absolutely! Let the soup cool completely, then transfer it to a freezer-safe container. It can be frozen for up to 3 months.
• How can I make this soup creamier?
  Blend a portion of the soup with an immersion blender, or for a non-dairy option, stir in some coconut milk or almond milk.
• Can I add other vegetables?
  Yes, feel free to add vegetables like bell peppers, zucchini, or spinach to increase the nutritional content and flavor.

Pinto Bean Soup Recipe Substitutions and Variations

Canola oil or vegetable oil can serve as substitutes for olive oil.
Pinto beans: Other beans, such as black beans or kidney beans, can be used instead.
Celery: Can be replaced with fennel or omit if unavailable.
Substitutes for vegetable broth include:
– Chicken broth
– Water with a bouillon cube
Lime juice: An acceptable substitute is lemon juice.

Pro Tips

1. Sauté for Depth: Be patient when sautéing the onions, garlic, carrot, and celery. Consider browning the onions slightly to enhance the soup’s depth of flavor.