I make Pinto Bean Soup when I want a warm and simple meal. I learned this soup when I had little time but wanted a full dish. It began as a quick dinner on a busy week. The soup has a steady taste. It fills the kitchen with a mild spice and a tomato hint. I like it for work nights. It is easy to stretch into two meals, and it makes good leftovers.
This soup became useful when I needed a cheap and healthy choice. I kept pantry beans and a few spices. That small store of items turned into a meal fast. I use it when I want comfort food that does not take a long time. Pinto Bean Soup works for two people or a family. It fits lunch, a light dinner, or a meal to bring to friends.
This is a simple bean soup with pinto beans, a few vegetables, and warm spices. It tastes earthy from the beans. It has a soft tomato note from the paste. You will feel a mild smoked paprika and cumin in each spoon. The texture can be chunky or smooth. You can make it as a thin soup or a thick stew. People often make it in fall and winter. They also make it when they want a low-cost, healthy meal. It serves well with bread or chips. If you like other bean soups, try a simple Tuscan white bean soup for a different style and flavor.
Why make this recipe
This recipe is quick and easy. It uses canned beans to save time. You do not need to soak dry beans. The prep work is short. You chop one or two vegetables and press some garlic. The cook time is mainly simmering. The soup fills you well and costs little. It has good fiber and protein from the beans. You can make a big pot and eat it for days. It also freezes well if you want to keep meals ready. The flavor is mild but warm. You can add more spice if you like heat. It works for a weeknight or a simple weekend lunch.
How to make Pinto Bean Soup
First, you heat the oil and cook the base vegetables. This step makes the flavors mild and soft. You will add the garlic and spices next. That lets the oil carry the spice taste. Then add the beans, broth, tomato paste, and bay leaf. Bring the pot up to a gentle boil. After that, lower the heat and let it simmer so the flavors blend. A short simmer helps the beans soften more and the tomato paste round out. You can blend part of the soup to make it creamier. This gives you more body and a smooth mouthfeel. After blending, return the mix to the pot and taste. Adjust salt and pepper at the end. If you want a thinner soup, add a little broth. If you like it thicker, simmer a bit more. For another hearty soup idea, see the autumn tortellini soup with sausage which uses a similar cook method.
Ingredients
- 1 Tbsp Olive oil
- 1 onion, diced
- 1 carrot, diced
- 1 celery rib, diced
- 2 garlic cloves, pressed
- ½ Tbsp smoked paprika
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp dried sage
- 1 tsp dried rosemary
- ⅛ tsp cayenne pepper (optional)
- 2 cans (14oz/400 grams each) pinto beans, drained
- 1 ½ cup (360 ml) low-sodium vegetable broth, plus more if you wish
- 2 Tbsp tomato paste
- 1 bay leaf
- ½ tsp fine salt, plus more to taste
- ground black pepper, to taste
- extra virgin olive oil
- fresh parsley or cilantro
This list keeps things simple. Use low-salt broth to control the flavor. Canned beans save cooking time. The tomato paste gives a deep and soft tomato taste. The spices give warmth and a little smoke. The bay leaf adds a small herb note while it simmers. The extra virgin olive oil shines at the end. Use parsley or cilantro for a fresh touch. You can skip cayenne if you do not like heat. Measure salt last after you taste the soup.
Directions
Warm the olive oil in a large pot or Dutch oven over medium heat. Once the oil shimmers, add the diced carrot, onion, celery, and cook, stirring often, until the onion is turning translucent (5 minutes). This step softens the vegetables and starts to build flavor. Add the garlic, the spices and the herbs. Stir to enhance all the flavors for about 1 minute. Cooking spices briefly wakes them up and helps them release aroma. Add the beans, the broth, the tomato paste and the the bay leaf. Raise the heat and bring to the boil. Then reduce to maintain a gentle simmer, cover the pot, and cook for 20-25 minutes. Stir occasionally. The simmer lets the flavors join and the tomato paste mellow. Turn the heat off and let it cool slightly. Then transfer approximately 1 cup of the soup to a stand blender and whizz until smooth. Be careful because it’s still hot. Return the blended soup to the pot, toss to combine it well with the rest of the soup. This step is optional, but if you blend one portion of the soup it gives you a creamier texture. Taste to adjust the seasoning to your liking. (I find that ½ tsp of fine salt and ⅛ tsp of black pepper is fine for my low-sodium broth, but make sure to adjust it to your taste). Make sure you’re happy with consistency, add a touch of broth of water if you prefer a thinner soup or reduce it if you prefer a pinto bean stew. Divide into 4 bowls and serve with a drizzle of extra virgin olive oil, fresh parsley or cilantro. Delicious, with crusty bread, corn bread, focaccia or tortilla chips. Enjoy.
Each step matters. Sautéing the veg builds a base flavor. Toasting spices brings out their best notes. Simmering blends the tastes and softens the beans. Blending part of the soup adds body and a smooth feel. Tasting at the end lets you fix salt and pepper. If the soup is too thick, add broth in small steps. If it is thin, simmer more with the lid off. Let the soup sit a few minutes before you serve. The taste will round out as it cools.
How to serve Pinto Bean Soup
You can serve this soup plain or with toppings. A simple drizzle of extra virgin olive oil lifts the flavor. Add chopped parsley or cilantro for a bright note. Serve with crusty bread to soak up the soup. You can also offer cornbread for a classic pairing. For a crunchy touch, add tortilla chips on the side. Top bowls with a spoon of yogurt or sour cream if you like a richer taste. For a fuller meal, add cooked rice or a scoop of cooked grains to each bowl. Keep the bread on the side so it stays crisp. Serve hot and let guests add toppings to their taste.
How to store Pinto Bean Soup
Cool the soup to room temperature before you store it. Place it in airtight containers. Use containers that seal well to keep the soup fresh. In the fridge, the soup will stay good for 3 to 4 days. Reheat on the stove over low heat. Add a splash of broth if it becomes too thick. For longer storage, freeze the soup. Use freezer-safe bags or containers and leave a little space for expansion. The soup keeps well in the freezer for up to 3 months. Thaw in the fridge overnight before reheating. Do not refreeze soup that you already thawed. Label containers with the date so you can track freshness.
Tips to make Pinto Bean Soup
Use good canned beans. Rinse and drain them well to remove packing liquid. Chop vegetables to similar sizes so they cook evenly. Cook the onion until it is soft and mild. Watch the garlic so it does not burn; burnt garlic tastes bitter. Taste as you go and add salt at the end. If you blend, use a cup of soup and blend safely in small batches. Use low-sodium broth so you can control salt. If the soup lacks depth, add a small splash of vinegar or lemon at the end to lift the flavor. For a different color and taste note, see the beetroot red soup for another idea on how to change a pot of soup.
Variation
You can change small items for new results. Swap smoked paprika for sweet paprika if you prefer less smoke. Use chicken broth instead of vegetable broth for a fuller taste. Add a diced potato for more body. Stir in cooked diced ham or bacon for a meaty note. Toss in frozen corn or chopped greens in the last five minutes for color and texture. If you want more heat, add extra cayenne or a pinch of chili flakes. For a lighter version, skip the olive oil at the end and use a squeeze of lime. These swaps keep the method the same but change the final flavor.
FAQs
Q: Can I use dry pinto beans instead of canned?
A: Yes. If you use dry beans, soak them and cook until tender before you start this recipe. Dry beans take more time.
Q: Can I make this soup vegan?
A: Yes. Use vegetable broth and skip any animal toppings. The recipe as written is vegan if you use olive oil.
Q: How can I make the soup thicker?
A: Simmer with the lid off to reduce liquid. Or blend more of the soup and return it to the pot.
Q: Is this soup freezer friendly?
A: Yes. Cool it first and put it in a freezer container. It keeps for about three months in the freezer.
Conclusion
You can find a different style at Mexican Pinto Bean Soup at Elavegan for a spiced stew idea. For another take and tips, see the Pinto Bean Soup recipe at The Clever Meal.
Print
Pinto Bean Soup
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A warm and comforting pinto bean soup that’s quick and easy to prepare, featuring earthy flavors and a hint of tomato.
Ingredients
- 1 Tbsp Olive oil
- 1 onion, diced
- 1 carrot, diced
- 1 celery rib, diced
- 2 garlic cloves, pressed
- ½ Tbsp smoked paprika
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp dried sage
- 1 tsp dried rosemary
- ⅛ tsp cayenne pepper (optional)
- 2 cans (14oz/400 grams each) pinto beans, drained
- 1 ½ cup (360 ml) low-sodium vegetable broth, plus more if needed
- 2 Tbsp tomato paste
- 1 bay leaf
- ½ tsp fine salt, plus more to taste
- ground black pepper, to taste
- extra virgin olive oil (for drizzling)
- fresh parsley or cilantro (for garnish)
Instructions
- Warm the olive oil in a large pot or Dutch oven over medium heat. Once shimmering, add the diced carrot, onion, and celery. Cook, stirring often, until the onion is translucent (about 5 minutes).
- Add the garlic, spices, and herbs. Stir and cook for about 1 minute until fragrant.
- Add the beans, broth, tomato paste, and bay leaf. Raise the heat and bring to a boil.
- Reduce to a gentle simmer, cover the pot, and cook for 20-25 minutes, stirring occasionally.
- Turn off the heat and let cool slightly. Blend approximately 1 cup of the soup until smooth, then return it to the pot and mix well.
- Taste and adjust seasoning. For a thinner soup, add broth; for a thicker stew, simmer longer without the lid.
- Divide into bowls and serve with a drizzle of extra virgin olive oil and garnish with parsley or cilantro.
Notes
Serve with crusty bread, cornbread, or tortilla chips. The soup tastes even better the next day.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg
